Stir-fried cumin carrots

• vegetable oil↗3 tbsp tbsp
• baby heritage carrots↗400g g

  washed, leafy tops trimmed and roughly chopped (set aside for later), large carrots halved

• garlic cloves↗3

  peeled and sliced

• cumin seeds↗1 tbsp tbsp
• chilli flakes↗pinch

  pinch

• coriander leaves↗handful fresh

  handful fresh, chopped

• shallot↗1

  finely chopped

• lemon↗1

  zested, plus a squeeze of juice

• olive oil↗50ml ml

Step-by-step instructions

1. 1

   Mix all the dressing ingredients together and set aside.

2. 2

   Heat the oil in a wok, then add the carrots. Stir-fry for 3-4 mins until lightly charred, then add the garlic, cumin, chilli and a large pinch of salt. Cook for 2 mins more. Turn off the heat, toss through the dressing and a few chopped carrot tops, then serve.