Carrot and Cumin Salad

• 12 oz / 340 g carrots
• 2 tsp cumin seeds

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.