Moorish Carrot Salad

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 1/2 kg carrots, peeled
• 1 plump garlic clove, peeled
• 2 teaspoons cumin seeds, toasted
• 1 teaspoon honey
• 1 lemon, juice of
• 4 tablespoons raisins
• 4 tablespoons pine nuts, toasted
• 2 tablespoons olive oil
• 1/4 cup coriander, roughly chopped

Recipe

• 1 boil the carrots whole in lightly salted water for 8-10 minutes until just tender (or steam, if you prefer).
• 2 while the carrots are boiling, use a pestle and mortar to mash the garlic to a paste with a pinch of salt; add the cumin seeds and pound a little more to combine.
• 3 stir in the honey and lemon juice.
• 4 drain the carrots, leave until cool enough to handle
• 5 slice on the diagonal and tip into a salad bowl.
• 6 toss the dressing thoroughly with the warm carrots
• 7 scatter over the raisins and pine nuts.
• 8 drizzle with the olive oil.
• 9 if you have time, allow the carrots to stand at room temperature for an hour or so, for all the flavours to come together.
• 10 just before serving, toss through the coriander.