Grated Carrot, Pine Nut and Raisin Salad

by Sarah Raven

Serves 6 as a side dish

4 large carrots, peeled

1 tbsp poppy or cumin seeds

1 tbsp pine nuts or sunflower seeds

2 tbsp raisins

salt and black pepper

Really large bunch of fresh coriander, chopped

for the dressing:

juice and grated zest of 1 lemon

3 tbsp olive oil

2 tsp runny honey

Grate the carrots on a medium-grade grater. Set aside in a large bowl.

Now make the dressing. Put the lemon juice and zest and olive oil in a small bowl and mix together. Add the honey. Pour the dressing over the grated carrot.

Toast the poppy seeds and pine nuts in a dry frying pan, then scatter them, and the raisins, over the carrot. Season with salt and pepper. Stir everything together well, really mixing in the poppy seeds, and leave to marinate for a couple of hours. Mix in the coriander before serving.