Ingredients
- 1 1/2 teaspoons cumin seeds
- 1/2 teaspoon coriander seeds
- 1 tablespoon red wine vinegar
- 2 tablespoons olive oil
- 1 garlicclove, crushed
- 2 teaspoons harissa
- 1/4 teaspoon orange flower water
- 600 g (1 lb 5 oz) baby (Dutch) carrots
- 8 large green olives, pitted and finely sliced
- 2 tablespoons shredded mint
- 30 g (1 oz/1 cup) watercress sprigs
Method
1. Put the cumin and coriander seeds in a small frying pan and toast over medium-high heat for 30 seconds, or until fragrant. Tip the seeds into a small bowl to cool, then grind to a powder using a mortar and pestle or spice grinder.
2. Put the spice mix in a large bowl. Add the vinegar, olive oil, garlic, harissa and orange flower water. Whisk to make a dressing.
3. Scrub the carrots well and trim the tops. Blanch the carrots in boiling salted water for 5 minutes, or until almost tender. Drain in a colander and allow to dry for a few minutes.
4. Add the hot carrots to the dressing and toss gently to coat. Allow to cool to room temperature, for the dressing to infuse into the carrots.
5. Just before serving, add the green olives and mint. Season well and toss gently to combine. Serve on a bed of watercress.
