- 1½ kg carrots, peeled
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 plump garlic clove, peeled
- 2 tsp cumin seeds, toasted
- 1 tsp honey
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- juice of 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- small handful raisins
- small handful pine nuts, toasted
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 bunch coriander, roughly chopped
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.