2–3 large carrots (approx. 350g)
1 tablespoon vegetable or coconut oil
2 teaspoons cumin seeds
1 x 400g can chickpeas, drained and rinsed
1 pinch chilli flakes
coconut, turmeric & lime dressing (see recipe)
juice of 1 lime or ½ lemon (you may not need it)
½ cup roasted cashews
1 good handful coriander leaves, roughly chopped

I can sometimes be a little ambivalent about raw carrot salads, but here they are softened by the warm spices and chickpeas and mellowed by the dressing. You can eat it straight away after mixing, but I prefer to let it sit for an hour at room temperature.

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1.Grate the carrots and put into a large bowl.
2.Heat the oil in a frying pan and add the cumin seeds and cook for 30 seconds, then add the chickpeas and chilli flakes and stir to coat in the oil.
3.Cook for 2–3 minutes, then put into the bowl with the carrots.
4.Add the dressing and mix well then allow to sit for an hour to let the flavours infuse.
5.Taste the salad and if necessary add lime or lemon juice.
6.Add the cashews and coriander to the bowl and adjust the seasonings to taste.
7.For something more substantial, serve with some rice.
10.Add a dash of fish sauce (or a vegetarian version), shredded makrut leaves, a grating of palm sugar and some fresh chilli to the coconut, turmeric & lime dressing.
11.Use to dress a salad of cooked rice noodles, vegetables and your preferred protein with plenty of fresh herbs such as Vietnamese mint, Thai basil and coriander.
12.Serve with chopped peanuts and/or fried shallots.
14.Cut fresh fish fillets into slivers and marinate for 30 minutes in lime or lemon juice.
15.Drain, then combine with blanched green beans, cucumber, fresh coriander and the coconut, turmeric & lime dressing.
16.Adjust seasonings to taste, then top with crisply fried curry leaves and black mustard seeds.

Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Fiona Lascelles