North African Carrot Salad Recipe

For the salad:
450g carrots, peeled and julienned into 2,5 centimetre strips
1/4 cup dried currants (optional)

For the dressing:

3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 large clove garlic, peeled and finely minced
1/2 teaspoon sugar, or to taste
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper, or to taste
1/4 teaspoon dried mint leaves, crushed
Salt and freshly ground black pepper, to taste

Method:

1. Toss the carrots into a bowl with the currants, and mix.

2. Combine all of the dressing ingredients by shaking them in a jar with a tight fitting lid, or stirring to the desired density in a small bowl.

3. Approximately an hour before serving, add the carrots and dressing to a salad bowl, and mix well.