Simple carrot salad

10-30 minutes 200 kcal or less 6 servings bbc good food ben carrot carrots coriander cumin seed cumin seeds garlic clove garlic cloves honey lemon lemons mains pine nut pine nuts quick raisin raisins vegetables

N/A

Source

Ingredients

1 ½kg carrots , peeled

1 plump garlic clove , peeled

2 tsp cumin seeds , toasted

1 tsp honey

juice of 1 lemon

small handful raisins

small handful pine nuts , toasted

2 tbsp olive oil

1 bunch coriander , roughly chopped

Method

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

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.

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.