Carrot Ribbon Salad

By Leite's Culinaria

Ingredients

1 tablespoon cumin seeds
1 tablespoon honey
2 tablespoons olive oil
2 tablespoons cider vinegar
14 ounces (about 4 large) carrots (finely sliced with a vegetable peeler, mandolin, or knife)
3/4 ounce (about 1/2 cup) fresh cilantro (leaves picked and stalks finely chopped)
Sea salt flakes and freshly ground black pepper

Prep Time15mins
Cook Time2mins
Servings6

Instructions

In a small skillet over medium-low heat, dry-toast the cumin seeds until aromatic, stirring occasionally, 3 to 4 minutes.

Transfer to a mortar and pestle and give them a couple of bashes to crack the seeds. Leave some chunks as they provide a good texture to the final salad.

Combine the cracked seeds, honey, oil and vinegar in a bowl with a good pinch of salt and pepper. Toss the carrots with the dressing and allow to sit for 15 minutes or so, giving them a turn when you remember. (The salad can sit for longer if you want; the carrots will start to slacken and give up their juices to add to the dressing.)

When ready to serve, mix in the cilantro leaves and stalks. Arrange in a serving bowl or on a platter and serve.