Taste and Sunshine in a simple bowl

Carrots, probably the last vegetable you would say epitomises spring sunshine, but this little dish provides stacks of flavour, is refreshing and looks amazing. 

Just two medium to large carrots made a great salad, enough for one with a little cheese or some cold cuts on the side, or for two, with the same with perhaps a green or tomato salad as well.

The trick to the dressing is to simply warm the olive oil which, by the way, should be the best you can afford as you need a really full flavour oil.  You won't be using a lot, about three dessert spoons, so along with your packet of nigella seeds and a kilo (2.2 lbs) of carrots, you could have this all week and your pockets would still thank you.

You will need a small non-stick pan, a vegetable peeler, a teaspoon and a sharp knife and an eight inch serving bowl.

Take:

• two medium to large carrots, taking care to trim the sides lightly and to cut with your sharp knife the top away at a slight angle (this will allow you hold it much more firmly)
• three dessert spoons of extra virgin olive oil
• two peeled cloves of garlic, cut in halves
• a bay leaf
• a generous pinch of salt
• two heaped teaspoons of nigella seeds
• a generous pinch of turmeric

Hold your carrots at the "blunt" end and use your vegetable peeler to cut ribbons of carrot and place in the bowl.  Every third or fourth ribbon, rotate the carrot so the ribbons continue to come smoothly.  As the ribbons are so thin, just two carrots should fill your bowl.  Cover, and set aside.

Take your small non-stick pan and gently warm your oil, add the garlic and bay leaf along with it and ensure the garlic doesn't burn.  As the garlic turns colour, take the pieces out of the oil leaving the bay leaf in the oil for a further few minutes.  Then remove the leaf and add nigella seeds and turmeric, gently stirring as you go.

As the seeds start to bubble some will split but that's okay.   Add the salt to the oil and stir, again gently, until it's dissolved.   Just a few minutes more and then uncover the bowl and pour your seedy, salty mixture over the carrot ribbons and toss as you would a salad.  Serve immediately, or chill for 30 minutes.