- A bunch of carrots
- 1 garlic clove
- 3 tbsp sesame seeds
- A handful of thyme
- 2 tsp sumach or cumin
- Sea salt
- 1 lemon
- A few drizzles of olive oil
- 1 red pepper
1. Trim the tops from your carrots. Give both a good wash. Roughly chop your carrots and add to a food processor. Blitz till it looks like couscous. No food processor? Simply grate your carrots then finely chop (or just leave them grated).
2. Finely chop a handful of the carrot tops (use the rest of it for stock). Peel and finely grate or chop your garlic. Fold both through the carrots.
3. Set a frying pan over medium heat. Add your sesame seeds. Toast till just golden - lower the heat if they start pop and try to escape from the pan.
4. Mix the toasted sesame seeds with the sumach or cumin and the leaves from your thyme. Add a pinch of salt. Fold 2/3 of this into your carrot couscous.
5. Add the zest from your lemon to the carrot mix. Squeeze 2 tbsp lemon juice into a jam jar or bowl. Shake (lid on) or whisk with 2 tbsp olive oil and a pinch of salt. Fold through the carrot mix.
6. Finely dice your red pepper (1cm dice or less), discard seeds and stalk. Fold it through the salad. Top with the remaining sesame, thyme & sumach mix. Taste. Finish with a gloss of oil and another smack of lemon juice if you like.