Carrot Salad 2 Slice and boil a few carrots in salt water with a pinch of caraway seeds. Cook until they are over the "al dente" stage. Cool and drain well Place in a bowl with the juice of a whole lemon, 3 tbsp virgin olive oil, a tbsp chopped parsley and a finely chopped clove of garlic Season and leave to infuse for at least 2 hours
Carrot Salad 3 Slice and boil a few carrots in salt water. Cook as in the salad above. Cool and drain well. Chop 2 spring onions Add a tsp of chopped fresh ginger. Place in a bowl with the juice of a whole lemon, 3 tbsp olive oil and a tsp of Harissa or a splash of Tabasco as substitute.