Moroccan carrot salad

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A nice colourful salad that would go well with spicy barbecues or Moroccan dishes such as Harissa lamb.

Ingredients

• 6 carrots, peeled and thinly sliced
• ¼ teaspoon chili powder
• 2 teaspoons freshly ground white cumin
• 1 teaspoon freshly ground black cumin
• 1 tablespoon runny honey
• 3 teaspoons lemon juice
• Zest from ¼ of a lemon
• A few big glugs of olive oil
• A handful of freshly chopped mint leaves
• Salt and freshly ground black pepper to taste

Method

1. Cook the carrots in salted boiling water until tender (about 6 minutes)
2. Add the remaining ingredients apart from the mint leaves and whisk hard so it emulsifies into a vinaigrette
3. Toss the carrots in the vinaigrette, season to taste and sprinkle with mint leaves

Serving suggestions

Serve warm or at room temperature