| 2 pounds | Thin carrots, peeled |
| ¼ cup | Freshly squeezed lemon juice |
| 2 tablespoons | Olive oil |
| ½ teaspoon | Hot paprika |
| ¼ teaspoon | Cinnamon |
| ¼ teaspoon | Ground cumin |
| ¼ teaspoon | Salt |
| 1 cup | Pittend dried plums (about 6 ounces) |
| 3 tablespoons | Chopped cilantro |
| 2 tablespoons | Toasted sesame seeds |
|
Cut carrots into 1-inch pieces on diagonal. Drop carrots into boiling salted water. Cook 5 minutes after they return to the boil or until tender but not mushy. Drain.
In large bowl, whisk together lemon juice, oil, paprika, cinnamon, cumin and salt. Add carrots, dried plums and cilantro. Mix together gently.
Mound in serving bowl or on 6 individual plates; sprinkle with sesame seed.
Serves 6. |
