Carrot and cumin salad

 

• 300g carrots (peeled or scraped, topped and tailed)
  I used heritage carrots, but any variety will work
• 2tsp cumin seeds
• 1 tbs olive or rape seed oil
• 2 tbs fresh orange juice
• pinch salt to taste

1. Slice the carrots into batons – the size is not really important, so long as all the batons are a similar size.
2. Bring a pan of water to the boil with a pinch of salt.
3. Add carrots to the pan and simmer for 1 1/2 minutes to 3 minutes depending on size of batons – you want the carrots to still have a good crunch.
4. Drain.
5. Heat the oil in a pan and add the cumin seeds – cook gently until lightly coloured and beginning to crackle.
6. Pour over the drained carrots and add orange juice (do this while still hot).
7. Taste and add salt if required.
8. You can serve straight away or at room temperature.

This salad will keep for 3 days in the fridge.
You can add chopped coriander or cumin to the salad.