Sunday, December 30, 2007

Carrot and Cumin Salad with Coriander

For 4

450g Carrots
1 Teaspoon Cumin Seeds
1 Garlic Clove
Juice of 1 Lemon
Caster Sugar (just a little pinch, depends how sweet you like it)
Olive Oil
Bunch of fresh Coriander, chopped
Sea Salt

1] Peel the Carrots, put them in a pot of cold salted water and boil them till they are tender
2] Drain them, let them cool, then slice them thinly
3] Roast the Cumin Seeds in a dry pan then pound them in a Mortar and Pestle
4] Pound in the Garlic and a little Salt
5] Mix the Lemon, Sugar and some Oil with the Cumin and Garlic mash
6] Dress the Carrots with the mash and sprinkle with the chopped Coriander. Pretty!!!!