Simple carrot salad

• carrots↗1 ½kg kg

  peeled

• plump garlic clove↗1

  peeled

• cumin seeds↗2 tsp tsp

  toasted

• honey↗1 tsp tsp
• juice of 1 lemon↗
• small handful raisins↗
• small handful pine nuts↗

  toasted

• olive oil↗2 tbsp tbsp
• bunch coriander1 1

  roughly chopped

Step-by-step instructions

1. 1

   Boil the carrots whole in lightly salted water for 8-10 minutes until just tender (or steam, if you prefer).

2. 2

   While the carrots are boiling, use a pestle and mortar to mash the garlic to a paste with a pinch of salt, then add the cumin seeds and pound a little more to combine. Stir in the honey and lemon juice.

3. 3

   Drain the carrots, leave until cool enough to handle, then slice on the diagonal and tip into a salad bowl. Toss the dressing thoroughly with the warm carrots, scatter over the raisins and pine nuts, then drizzle with the olive oil. If you have time, allow the carrots to stand at room temperature for an hour or so, for all the flavours to come together. Just before serving, toss through the coriander.