Ingredients:
3-4 carrots, thinly sliced
2.5ml ground cumin
60ml garlic-flavoured oil and vinegar dressing
30ml chopped fresh coriander leaves
Sea salt and freshly ground black pepper
Method:
Cook the carrots by steaming or boiling in slightly
salted water until they are just tender but not soft. Drain the carrots and
leave for a few minutes to cool. Put them in a bowl.
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