Moroccan Carrot Salad

Ingredients

 

• 4 medium carrots, peeled and chopped into chunks
• 1 can chickpeas, drained
• 1 tsp caraway seeds
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• Pinch ground cinnamon
• ½ red onion finely sliced
• 30g currants, washed
• 1 lemon, zest and juiceolive oil
• 2 cloves garlic roughly chopped
• 2 small red chillies, finely sliced
• 1/2 bunch coriander
• 1/2 bunch mint leaves pickedpine nuts toasted to garnish
  
  

Method
Boil the carrots in salted water until tender. Drain. Lightly toast the cumin, coriander and caraway seeds and then lightly crush in a mortar and pestle. In a frypan, heat a little olive oil and sauté the garlic, add spices, chilli and lemon zest. Add the carrots, and chickpeas and currants and toss with lemon juice. Season to taste. In a large bowl lightly toss the carrots with red onion, and herbs, gently place into the serving bowl and garnish with pinenuts.