carrot & cumin salad with corianderrating:
450g carrots (do these well in advance)
2/3 tsp cumin seeds
1 garlic clove
juice of 3/4 lemon
1/3 tsp caster sugar
1 tbsp olive oil
1 small bunch fresh coriander leaves, chopped
peel carrots and boil whole in salted water till tender. Drain, spread out to cook and dry before slicing them quite thinly.
roast cumin seeds, then grind in pestle and mortar, add garlic and 1/2 tsp salt and pound some more. Mix lemon juice, sugar and olive oil into garlic mixture. Now toss carrots in the cumin dressing with the coriander. Serve at room temperature.