lukewarm carrot salad with goat cheese and olives
2 pounds carrots, peeled and cut into small pieces
salt and pepper
1/2 teaspoon cumin
1/2 teaspoon ground coriander seeds
3 tablespoons lemon juice
1 clove garlic, smashed to a paste
1 teaspoon grated ginger
a pinch of Piment d’Espelette
2 tablespoons olive oil
50-100g feta or ricotta, crumbled
a handful of small black olives
greens to decorate
Put the carrots in a pot of salted water, bring to a simmer and cook until tender, about 15 minutes. Drain.
In the meantime make the vinaigrette. Put the lemon juice in a small bowl, and season with salt and pepper. Add cumin, coriander, garlic, ginger and Piment d’Espelette. Whisk in the olive oil.
Put the carrots, feta and olives in a bowl and dress with the vinaigrette. Sprinkle with greens.