1 kg bag carrots, peeled, halved lengthways and cut into chunks
2 tsp cumin seeds
½ tsp ground cinnamon
½ tsp ground coriander
2 tbsp honey
juice 2 lemons
50 g sultanas or raisins
200 g pack feta
½ small bunch coriander or flat-leaf parsley, roughly chopped
- Bring a large pan of water to the boil. Add the carrots, and cook for about 8-10 mins until tender. Meanwhile, in a large mixing bowl, mix together the cumin seeds, ground spices, honey and lemon juice, with some seasoning, using a small whisk or fork.
- Drain the carrots, let them steam-dry for a few minutes in the colander, then mix them into the dressing with the sultanas or raisins. Leave at room temperature.
- To serve, crumble over the feta and scatter with the herbs. Gently toss together.