Carrot and cumin salad

Name: Carrot and cumin salad
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 450.00 g carrots scraped; 0.00 salt; 4.00 ml cumin seeds; 1.00 garlic cloves; 1.00 lemon juice only; 2.00 ml castor sugar; 15.00 ml fresh chillies 573; 2.00 fresh coriander chopped

4 servings

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Great as a side dish or on its own these will please every time.

By Food24 November 03 2009

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Ingredients (8)

450.00 g	carrots — scraped
0.00	salt
4.00 ml	cumin — seeds
1.00	garlic — cloves
1.00	lemon — juice only
2.00 ml	castor sugar
15.00 ml	fresh chillies — 573
2.00	fresh coriander — chopped

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Method:

Place the carrots and salt to taste in a saucepan and pour over just enough boiling water to cover the carrots.
Cook until the carrots are just cooked but still firm.
Drain, leave to cool, then pat dry.
Cut the carrots into thick strips and place in a mixing bowl.
Toast the cumin seeds in a small dry pan over medium heat until they just begin to brown (about two minutes).
Pound the seeds using a mortar and pestle.
Add the garlic and 2 ml salt and pound until blended.
Add the lemon juice, castor sugar and olive oil and blend well.
Pour over the carrots, add the coriander and mix gently. Serve at room temperature.