3 tbsp vegetable oil
400g baby heritage carrots, washed, leafy tops trimmed and roughly chopped (set aside for later), large carrots halved
3 garlic cloves, peeled and sliced
1 tbsp cumin seeds
pinch chilli flakes
For the dressing
handful fresh coriander leaves, chopped
1 shallot, finely chopped
1 lemon, zested, plus a squeeze of juice
50ml olive oil
Mix all the dressing ingredients together and set aside.
Heat the oil in a wok, then add the carrots. Stir-fry for 3-4 mins until lightly charred, then add the garlic, cumin, chilli and a large pinch of salt. Cook for 2 mins more. Turn off the heat, toss through the dressing and a few chopped carrot tops, then serve.