Tunisian Carrot Salad

Tunisian Carrot Salad 

Serves 4

Core recipe

Points plan: 1 pt per serving

1 1/2 pounds carrots, peeled, cut into 1/4-inch-thick rounds
2 Tbsp olive oil
2¼ tsp ground cumin
¼ tsp cayenne pepper
120ml water
3 Tbsp white wine vinegar
a good handful of chopped fresh coriander

Cook carrots in medium saucepan of boiling salted water until crisp-tender, about 8 minutes. Drain well. Stir oil, cumin and cayenne in heavy large skillet over medium heat until aromatic, about 30 seconds. Add carrots, then 1/2 cup water and vinegar. Simmer over medium heat until liquid is absorbed, stirring often, about 5 minutes. Season with salt and pepper. Remove from heat. Cool. Mix in coriander. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)