Turn boiled carrots into an impressive side dish in minutes with this simple recipe.
Total time25 mins
Serves 6
1 ½kg carrots, peeled1 plump garlic clove, peeled2 tsp cumin seeds, toasted1 tsp honeyjuice of 1 lemonsmall handful raisinssmall handful pine nuts, toasted2 tbsp olive oil1 bunch coriander, roughly chopped
STEP 1Boil the carrots whole in lightly salted water for 8-10 minutes until just tender (or steam, if you prefer).STEP 2While 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.STEP 3Drain 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.
