A Moroccan dish
Ingredients:
450g carrots, peeled and cut in julienne strips; 1 clove garlic; ½ tsp each of cumin and coriander seeds;
2 dsp’s fresh coriander, chopped; olive oil; 1 lemon; salt and pepper
Method:
Cook the carrots and unpeeled garlic clove in salted boiling water until just cooked. Drain, refresh under cold water and remove garlic. Toast the cumin and coriander seeds in a dry frying pan for 30 seconds. Remove from heat and grind with a mortar and pestle or the back of a wooden spoon. In a bowl, combine the spices with the carrots. Add fresh coriander and enough oil to coat the carrots. Add lemon juice and season with salt and pepper to taste.