* 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===
* Cook the carrots in salted boiling water until tender (about 6 minutes)
* Add the remaining ingredients apart from the mint leaves and whisk hard so it emulsifies into a vinaigrette
* Toss the carrots in the vinaigrette, season to taste and sprinkle with mint leaves
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Recipe from: https://www.cookipedia.co.uk/wiki/index.php/Moroccan_carrot_salad
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