Carrot and Cumin Salad with Coriander

• 450 g carrots
• ⅔ teaspoon cumin seeds
• 1 garlic clove</

Peel the carrots and boil whole in salted water until they are tender. Drain the carrots, spreading them out to cool and dry before slicing them quite thinly.

To roast the cumin seeds, place in a small saucepan and stir over a medium heat until you notice the colour beginning to change (about 2 minutes). Pound the cumin in a mortar and pestle, then add the garlic and