For the dressing

  • handful fresh coriander leaves, chopped
  • 1 shallot, finely chopped
  • 1 lemon, zested, plus a squeeze of juice
  • 50ml olive oil


  • STEP 1

    Mix all the dressing ingredients together and set aside.

  • STEP 2

    Heat the oil in a wok, then add the carrots. Stir-fry for 3-4 mins until lightly charred, then add the garlic, cumin, chilli and a large pinch of salt. Cook for 2 mins more. Turn off the heat, toss through the dressing and a few chopped carrot tops, then serve.

Recipe from Good Food magazine, May 2019

Goes well with


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