Carrot and cumin salad

This is a classic going way way back to university. It is great with middle eastern meals. 

INGREDIENTS:

  • 2 or 3 large carrots, peeled and coarsely grated
  • 1 tablespoon of cumin seeds
  • Juice of half a lemon
  • A drizzle of olive oil
  • Salt and pepper

METHOD:

  • Toast the cumin seeds in a small pan for a minute or two, and then lightly crush
  • Mix the carrots and cumin seed, season with salt and pepper
  • Just before serving, mix in the lemon juice and olive oil