Put the cumin seeds in a dry
frying pan set over a lowish heat.
Cook for a few minutes, tossing in
the pan, until they smell fragrant
and have darkened slightly. Grind
them in a spice or coffee grinder.
Put the carrots in a saucepan and
cover with cold water. Add a few
pinches of salt, then bring to the
boil. Turn the heat to low and cook
very gently for 3-4 minutes. Drain.
Whisk the oil, lemon juice and
sugar, then stir in the garlic and 1?4 tsp
salt. Stir in the cumin and paprika.
Mix well with the carrots, then leave
to cool, stirring occasionally. Toss in
the coriander and lemon zest.
Serve at room temperature.