Sometimes when I cook, I really feel that this looks so good I can’t wait to post a picture on here.

This was not one of those times.

But while perhaps not the prettiest food I ever made, it was so good I wish I could invite you all over here to taste it. The carrots should still be slightly crispy and their natural sweetness, enhanced by the sugar in contrast with the sour lemon juice and spicy chili made it delicious. And it looks pretty tasty anyway, right? You could always serve it by candle light, and it won’t matter…

For one person you need:

2 carrots

1 clove of garlic

1/2 – 1 chili (depending on how hot it is and how spicy you want it)

1 – 2 tsp tahini

the juice from 1/2 lemon

a handful of sultanas

a pinch of sugar (preferably brown, I used light brown muscovado)

a pinch of salt

some fresh coriander

a little olive oil

1. Peel and grate the carrots.
2. Chop the garlic and chili very finely.
3. Heat a little oil and fry them until the garlic turns golden around the edges.
4. Put in the carrots and add lemon juice, tahini and sultanas. Stir until carrots are softish – they should retains a slight crispiness.
5. Taste with some salt and a little sugar.
6. Chop the coriander and sprinkle it over the food (or simply cut it with a pair of scissors over it; that’s my way of doing it).

Serve with rice or as a side dish.