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Prep time:10 min
Serves:4

Ingredients
350 g organic carrots, peeled and trimmed
350 g organic beetroot, peeled and trimmed
2 organic shallots, finely chopped
2 tsp cumin seeds
2 tbsp olive oil
1 tbsp sherry or organic red wine vinegar
1 small bunch flat parsley, roughly chopped

Pretaration
1. Coarsely grate both the carrot and beetroot, then place it all in a large salad bow. Add the shallots.

2. Heat the cumin seeds in small pan until they are hot and smell pungent. Remove from the heat and scatter over the vegetables. Add the olive oil, vinegar and parsley and then toss well. Leave to marinate for at least 15mins before serving.