My carrot salad usually involves grated carrots, tomatoes, coriander, chilli, lemon juice, some sugar, salt and pepper. However, this boiled carrot salad from the Moro cookbook caught my eye. The dressing was really tasty as were the carrots.
Recipe: Carrot salad by Kelper. It’s hidden way down the page so I’ve copied it over here
2/3 teaspoon cumin seeds
1 garlic clove
juice of 3/4 lemon
1/3 teaspoon caster sugar
1 tablespoon olive oil
1 small bunch fresh coriander leaves, roughly chopped
Peel the carrots and boil whole in salted water until they are tender. Drain the carrots, spreading them out to cool and dry before slicing them quite thinly.
To roast the cumin seeds, place in a small saucepan and stir over a medium heat until you notice the colour beginning to change (about 2 minutes). Pound the cumin in a mortar and pestle, then add the garlic and 1/2 teaspoon salt and pound some more. Mix the lemon juice, sugar, and olive oil into the garlic mixture. Now toss the carrots in the cumin dressing with the chopped coriander. Serve at room temperature.