Carrot and Sesame Salad

Jasmine Ketabchi made this last night (4 April 2013) for a dinner at UNHCR Guesthouse Echo in Kabul

Bunch of carrots, peeled and cut into small sticks (julienned)

Handful of sesame seeds, roasted

A handful of chopped coriander leaves

For the dressing:

Splash of balsamic vinegar

Teaspoon coarse-grain mustard

¼ cup olive oil

Tablespoon of honey

Juice of half a lemon

Teaspoon ground cumin

Coarse salt

• Put the carrots in a bowl.
• Add the chopped coriander leaves 
• Make a dressing of the olive oil, honey, mustard, vinegar, lemon, salt and cumin. Adjust for taste. 
• Mix with the salad.
• Sprinkle on the toasted sesame seeds.