Photo: Marina Oliphant
- cumin seeds
- olive oil
- lemon juice
- salt and pepper
- fresh coriander leaves
- roasted pepitas (hulled pumpkin seeds)
Roast cumin seeds and crush in a mortar and pestle with garlic and salt. Thin with olive oil and lemon juice and toss through cooked sliced carrot. Season with salt and pepper and add plenty of freshly chopped coriander leaves.
Scatter roasted pepitas, hulled pumpkin seeds over the salad just before serving.