• 4 carrots, grated
• 1 1/2 tsp coriander seeds
• 1/2 tsp ground cumin or seeds
• 2 tbs apple cider vinegar
• 1/2 tsp sea salt
• 4 tbs olive oil
• 1/2 small red chilli, seeds out and finely chopped
• 10 fresh mint leaves
1. Mix vinegar, salt and pepper in a bowl and set aside.
2. Heat a frying pan to medium and cook coriander and cumin seeds with no oil for 1-2 minutes, keep stirring to prevent burning. This toasting process will heat the oils and release all the beautiful aromas and flavours from the spices.
3. Grind toasted coriander and cumin seeds using mortar and pestle or an electric grinder. You can also beat the hell out of it with a wooden pin. Return spices to the frying pan with all of the olive oil and heat it up until it’s nice and hot but not smoking or sizzling.
4. Mix carrots with chilli and pour in the vinegar dressing. Now add the hot spiced oil and mix thoroughly. I know this sounds strange but adding hot oil to carrots adds magic to the pickling process. Also, I don’t know if this is just an old myth but treating raw carrots with hot oil helps to release beta-carotene. I suppose that does happen when you cook carrots so there you go.
5. Finally slice the mint finely and mix through grated carrots before serving. Garnish with extra mint.