Carrot stick salad with coriander & chilli
1 clove garlic, crushed
1 teaspoon cumin seeds, coarsley crushed
1 chilli, seeded & finely sliced
2 tablespoon lemon juice
2 tablespoon extra virgin olive oil
4 carrots, peeled & cut into batons 5cm long & 0.5 cm square
¼ cup coriander (cilantro), chopped
60 grams of pea shoots/mustard cress
½ teaspoon extra virgin olive oil
To make dressing: In a bowl, place garlic, cumin, chilli and lemon juice. Season with salt and pepper and whisk in 2 tbs olive oil.
Bring a pan of water to a boil, remove from heat and immerse carrots in water. Drain immediately and toss in dressing. If you prefer not to plunge carrots into hot water, simply grate them instead.
Toss dressing over carrots and stir through cilantro.
Dress pea shoots with olive oil.
Serve carrots on a bed of pea shoots.