This simple salad is ideal for a barbecue.

Boil the carrots whole in lightly salted water for 8-10 minutes until just tender.
While carrots are boiling, use a pestle and mortar to mash the garlic to a paste with a pinch of salt, then add the cumin seeds and pound a little more to combine. Stir in the honey and lemon juice.
Drain the carrots, leave until cool enough to handle, then slice on the diagonal and tip into a salad bowl. Toss the garlic and cumin dressing thoroughly with the warm carrots, scatter over the raisins/sultanas and pine nuts, then drizzle with the olive oil. If you have time, allow the carrots to stand at room temperature for an hour or so, for all the flavours to come together. Just before serving, toss through the coriander.

Cook's Tip

Don't be tempted to slice the carrots before cooking as cooking them whole retains their sweetness. Remember to dress the carrots while they're still warm.