Carrot Salad

A Moroccan dish

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


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.