Ingredients

1.5kg spring carrots, peeled but left whole
1-2 cloves garlic, crushed (1⁄2 tsp) 2 tsp cumin seeds, toasted
2 tsp sesame seeds
1 tbsp honey
1tbsp lemon juice
1⁄2 cup sultanas
1⁄2 cup pine nuts, toasted
2 tbsp olive oil
1 bunch coriander leaves or flat leafed parsley, chopped

Method

1. Boil the whole carrots in lightly salted water for 8-10 minutes until just tender (can be steamed if preferred).

2. Mix the garlic, cumin and sesame seeds, honey and lemon juice, using a blender is a good option.

3. Drain the carrots and slice on the diagonal. Tip into a serving bowl or platter.

4. Toss with the seed mixture, sultanas, pine nuts, olive oil and chopped herbs.

5. Serve at room temperature, serves 6