Warm carrot salad with toasted cumin dressing

• cumin seeds↗2 tsp tsp
• carrots↗750g g

  cut into short sticks

• extra-virgin olive oil↗2 tbsp tbsp
• lemon juice↗4 tbsp tbsp
• light muscovado sugar↗4 tsp tsp
• garlic cloves↗2

  thinly sliced

• paprika↗½ tsp tsp
• chopped corianderhandful of
• lemon↗finely grated zest of 1

Step-by-step instructions

1. 1

   Put the cumin seeds in a dry frying pan set over a lowish heat. Cook for a few minutes, tossing in the pan, until they smell fragrant and have darkened slightly. Grind them in a spice or coffee grinder.

2. 2

   Put the carrots in a saucepan and cover with cold water. Add a few pinches of salt, then bring to the boil. Turn the heat to low and cook very gently for 3-4 minutes. Drain.

3. 3

   Whisk the oil, lemon juice and sugar, then stir in the garlic and 1⁄4 tsp salt. Stir in the cumin and paprika. Mix well with the carrots, then leave to cool, stirring occasionally. Toss in the coriander and lemon zest. Serve at room temperature.