Carrot Coconut Salad

Ingredients:

 

• 225gr/8oz carrots
• 2 teaspoon of dissecated coconut
• 1 teaspoon of cumin seeds
• 1 teaspoon of lemon juice
• chopped parsley
• 1/2 teaspoon of salt (or to taste)

Procedure:

 

• Peel and grate the carrots
• Heat up the cumin seeds in a dry skillet until fragrant.
• Either crush the cumin seeds with a heavy saucepan or pulse them in a coffee grinder.
• Mix all the ingredients in a bowl, except the salt.
• Right before serving sprinkle the salt and mix.