Fridge full of carrots? Here's what to cook

Ingredients

• 6 medium carrots, shaved into ribbons
• 2 tbsp sunflower or pumpkin seeds
• 1/2 tsp cumin seeds
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp honey
• Handful of coriander leaves
• Salt and black pepper

Method

1. 01

   Toast the cumin and sunflower seeds in a dry pan over medium heat for 2-3 minutes until fragrant. Set aside.

2. 02

   Shave the carrots into long ribbons with a vegetable peeler.

3. 03

   Whisk the olive oil, lemon juice, honey, salt and pepper.

4. 04

   Toss the carrot ribbons with the dressing.

5. 05

   Scatter with the toasted seeds and coriander leaves before serving.