- 1 bunch of Dutch carrots, or 2 to 3 medium-sized carrots
- 1 bunch of coriander
- 2 tbsp of sesame seeds
- Juice of a lemon
- 1/4 cup of olive oil
- Salt for seasoning
On a low heat in a dry fry pan, toast the sesame seeds until golden and aromatic. Set aside.
Wash carrots and then the carrots into ribbons.
Roughly chop the coriander, stem, and all. In a mixing bowl, toss the carrots in a little salt, then add the oil. Toss to coat.
Add the chopped coriander and sesame seeds, toss to combine.
Place the salad in your desired serving bowl, squeeze over the lemon juice to finish.