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.
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.
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.