• 500gr/ 18oz carrots
• 2 tablespoons pine nuts
• 1 tablespoon cumin seeds
• 2 shallots, finely chopped
• 1 garlic clove, minced
• 1 tablespoon dried raisins or dried cranberries
• 1 bunch fresh cilantro / coriander, chopped
• 2 tablespoons olive oil
• Salt
• Freshly ground black pepper

Peel and cut the carrots into thin strips of equal length.

Toast pine nuts in a dry pan. Move them around in the pan as they colour and turn them on to a plate. Repeat process with cumin seeds. Set aside

Pour about 2 tablespoons olive oil, into a large wok or frying pan. Add shallots and cook gently for 5 minutes, but do not brown. Add garlic, cumin seeds, pine nuts and dried raisins or dried cranberries and cook over medium-high heat for 2 minutes. Add the carrots. Gently toss carrots until they are tender, about 6 minutes. Add chopped cilantro and sauté over high heat until wilted. Season to taste. Remove from heat.