Cumin carrot salad

The spice-rich salad holds well on its own, but if you don’t like your carrots raw, try cooking it with raisins or baking it together with your Sunday roast chicken.

Serves 4  Prep time 3 minutes

½kg carrots, peeled then pre-blanched and cooled
2 cloves garlic, peeled and smashed
1 tbsp olive oil
2 tbsp vinegar
½ tsp cumin powder, toasted
½ tsp paprika
35g parsley leaves, chopped
pinch salt

garnish
2 tbsp yogurt

• Combine all the ingredients except for yogurt and mix well.
• Season to taste, top with yogurt and serve.

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