Carrots with cumin and coriander
- 500g carrots, sliced and cooked
- 1 tbsp of each, coriander and cumin seeds (dry roasted)
- juice of ½ lemon
- 1 clove garlic, peeled and crushed
- 2 tbsp olive oil
- 1 tbsp chopped parsley
- 1 tbsp chopped coriander
1. Pound the roasted coriander and cumin seeds in pestle and mortar.
2. Mix the spices with lemon juice, olive oil and garlic to make a dressing.
3. Pour over the carrots, season with salt and pepper and sprinkle with the chopped herbs.