Ingredients (4 Servings)

  • 1 heaped tsp cumin seeds
  • 30 gr (2 tsp) lemon juice
  • 2 tsp extra-virgin olive oil
  • half red onion, very thinly sliced
  • good grind fresh black pepper
  • 3 carrots (300gr)
  • fresh coriander leaves, to serve

Nutritional values (per serving)

Calories50 kcal
Fat3 g
Sodium33 mg
Carbohydrates7 g
Protein1 g
Phosphorus22 mg
Potassium180 mg



Toast the cumin seeds in a dry frying pan until fragrant, then place them in a bowl

Add the lemon juice, olive oil, onion and pepper. Mix and set aside.

Use a vegetable peeler to shave the carrots into thin ribbons.

Toss the carrots into the dressing and serve scattered with a few fresh coriander leaves.