Spiced carrot salad
- Cook whole peeled carrots in boiling, salted water for 5 minutes then drain well. Once cool enough to handle, slice carrots on an angle.
- Heat oil in a large frying pan, add carrots and stir-fry for 5 minutes to lightly brown. Add spices to the pan, toss and stir-fry for 2 minutes more to coat carrots in spices.
- Remove pan from the heat and drizzle vinegar over carrots. Season with salt and pepper, sprinkle with chopped coriander or parsley and toss well.