Carrot and Beetroot Salad

 Ingredients

• 350g carrots
• 250g raw beetroot
• 2 shallotts peeled and finely chopped
• 2tsp cumin seeds
• 2 tbsp Olive Oil
• 1 tbsp sherry or red wine vinegar
• small bunch of flat parsley

 Method  

1. Peel and trim the carrots and the beetroot and grate.
2. Heat the cumin seeds in a small pan until they are hot and smell pungent.
3. Add the olive oil, vinegar and parsley, then toss well.
4. Leave to marinate for15 mins before serving.