Ice plant with carrot and lime dipping sauce


(For 4 persons)

  • 80 g ice plant


  • 400 g carrots
  • 1 lime
  • 1 tbsp cumin seeds
  • olive oil
  • white pepper from the mill and sea salt
  • piece of red allspice



  • Peel and slice the carrots.
  • Place in a saucepan and add water until ¾.
  • Add a piece of lime zest, allspice and cumin seeds. Season with sea salt.
  • Place the lid on the saucepan.
  • When the carrots are cooked, remove the zest from the lime and mix them, preferably in a blender, together with some cooking water, olive oil and the juice of the lime to a smooth sauce.
  • Check the seasoning carefully, but keep in mind that ice plant is slightly salty.

TIP! Ice herb or ice plant is not always available as a seasonal vegetable. Feel free to replace with other vegetables or lettuce. In the photo we used “Syrha Leaves”.

Recipe: Frank Fol - The Vegetables Chef®

Wild Cooking E-book

Frank Fol - The Vegetables Chef®


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