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This work is
licensed under a
Creative Commons License.

Serves 4

Ingredients

·       400g (14oz) carrots

·       1 clove garlic, peeled but not chopped

·       pinch of cinnamon

·       ½ teaspoon ground cumin

·       small pinch cayenne or hot chilli powder

·       ¼ teaspoon dill seed

·       1 tablespoon raisins, soaked in hot water

·       ½ tablespoon olive oil

·       2 tablespoon lemon juice

·       ½-1 tablespoon chopped fresh parsley (flat leaf if possible)

Method

1. Peel the carrots and boil, whole, with the garlic clove for 7-10 minutes, or until just tender. Drain and cool. Discard the garlic.

2. Meanwhile, mix together the remaining ingredients, except the parsley.

3. When the carrots are cool, cut into thin strips. Pour the dressing over and mix well, then leave in a fridge for an hour to let the flavours blend. Sprinkle with chopped parsley just before serving.