Carrot and Cumin Salad


  • 12 oz / 340 g carrots
  • 2 tsp cumin seeds
  • 4 tbsp extra virgin olive oil
  • 1 tbsp sherry vinegar
  • freshly ground black pepper
  • salt


Peel or scrape the carrots, and slice them, not too thinly or they will break up. Drop them into boiling water, and boil until just tender. Drain and, while they are still hot, mix them with the rest of the ingredients, adding pepper and salt to taste. This is best served cold, but not straight from the refrigerator.


Omit the cumin, and stir a mixture of chopped fresh herbs and crushed garlic into the warm carrots, then mix in finely chopped spring onion and the rest of the ingredients.

For a refreshing carrot and peach salad, leave the carrots raw, grate them, and mix with sliced or diced fresh peaches and some finely shredded spring onions. Dress this with olive oil and lemon juice or walnut oil and sherry vinegar.