Middle Eastern carrot & feta salad

• bag carrot↗1kg g

  peeled, halved lengthways and cut into chunks

• cumin seed↗2 tsp tsp
• ground cinnamon↗½ tsp tsp
• ground coriander↗½ tsp tsp
• runny honey↗2 tbsp tbsp
• juice 2 lemons
• sultana↗50g g

  or raisins

• pack feta cheese↗200g g
• small pack coriander½

  or flat-leaf parsley, roughly chopped

Step-by-step instructions

1. 1

   Bring a large pan of water to the boil. Add the carrots, and cook for about 8-10 mins until tender. Meanwhile, in a large mixing bowl, mix together the cumin seeds, ground spices, honey and lemon juice, with some seasoning, using a small whisk or fork.

2. 2

   Drain the carrots, let them steam-dry for a few minutes in the colander, then mix them into the dressing with the sultanas or raisins. Leave at room temperature.

3. 3

   To serve, crumble over the feta and scatter with the herbs. Gently toss together.