Baby carrots in cumin and lemon dressing

I was a bit late in thinning my carrots this year, so I have a lot of finger-sized carrots. I used a Moroccan-style dressing for a delicious side-dish. 

INGREDIENTS:

  • 200g finger-sized carrots
  • 1/2 tsp toasted ground cumin
  • 1 small clove of garlic
  • juice of around 1/2 small lemon
  • 2 tsp olive oil
  • a tiny bit of honey, to taste
  • coriander leaves
  • Salt

METHOD:

  • Clean the carrots and boil them for around 5 minutes, until tender. Set aside to cool a bit
  • In a pestle and mortar, crush the clove of garlic with a pinch of salt and the cumin, then add the lemon juice, honey and olive oil. 
  • Pour the dressing over the warm carrots and coriander leaves, mixing well. 

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