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