450g carrots

2/3 teaspoons cumin seeds

1 clove of garlic

juice of a small lemon

1 tsp caster sugar

spoon of wholegrain mustard

3 tablespoons olive oil (roughly twice the amount of lemon juice)

1 small bunch of fresh coriander leaves roughly chopped

1.5 tsp sea salt

black pepper to taste

 

Peel the carrots and boil whole in salted water until they are tender. Drain and spread them out to cool and dry before slicing them quite thinly.

 

Roast the cumin seeds by placing in a small saucepan and stir over medium heat unti the colour begins to change (about 2 mins).  Pound in a pestle and mortar and add the garlic and a pinch of salt and continue to pound.   Mix the lemon juice, sugar and olive oil into the garlic mixture.  Toss the carrots in the cumin dressing with the chopped coriander.

 

Serve at room temperature