Instructions: Peel the carrots and cut them into 60mm lengths and then split these lengths into batons approximately 5mm across.

Peel and chop the garlic and add that to the olive oil in a heavy saucepan.

Add the spices and cook gently until the garlic is pale gold but not burned.

Add the carrot batons and turn them thoroughly in the spice mixture and cook over a very gentle heat for 5 minutes.

Barely cover the carrots with water add the sugar and salt and bring to the boil.

Simmer for 7 to 8 minutes checking to make sure you dont overcook the carrots.

They should still retain a little crispness.

Allow the carrots to cool in their liquid then drain them and put them in a dish.

Sprinkle with the lemon rind and pour over the lemon juice turning them thoroughly.

Chill for an hour before eating.

Serve on some mixed salad leaves.

This is a bright vivid salad both in appearance and flavour and makes a tasty though not too substantial starter for a meal with other exotic flavours in it. As with so many similar dishes there are variations and versions for almost every household in north africa but this crafty version incorporates our liking for vegetables that still have a little crispness and bite to them.

Serves 4

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