- 2 tsp cumin seeds
- 750g carrots, cut into short sticks
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 tbsp extra-virgin olive oil
- 4 tbsp lemon juice
- 4 tsp light muscovado sugar
- 2 garlic cloves, thinly sliced
- ½ tsp paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- handful of chopped coriander
- finely grated zest of 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
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.