Moorish Carrot Salad

a heady carrot dish which brings to mind sunny middle eastern markets. I could eat this just with rice mmm

• Ready In: 20 mins
• Serves: 6

Ingredients

• 1 1⁄2 kg carrots, peeled
• 1  plump garlic clove, peeled
• 2  teaspoons cumin seeds, toasted
• 1  teaspoon honey
• 1  lemon, juice of
• 4  tablespoons raisins
• 4  tablespoons pine nuts, toasted
• 2  tablespoons olive oil
• 1⁄4 cup  coriander, roughly chopped

Directions

1. Boil the carrots whole in lightly salted water for 8-10 minutes until just tender (or steam, if you prefer).
2. While the carrots are boiling, use a pestle and mortar to mash the garlic to a paste with a pinch of salt; add the cumin seeds and pound a little more to combine.
3. Stir in the honey and lemon juice.
4. Drain the carrots, leave until cool enough to handle
5. slice on the diagonal and tip into a salad bowl.
6. Toss the dressing thoroughly with the warm carrots
7. scatter over the raisins and pine nuts.
8. drizzle with the olive oil.
9. If you have time, allow the carrots to stand at room temperature for an hour or so, for all the flavours to come together.
10. Just before serving, toss through the coriander.