4 medium carrots
1 tablespoon pomegranate seeds (or raisins if preferred)
1 teaspoon of ground cumin
½ teaspoon of ground cinnamon
Juice of 1 squeezed lemon
1 dessert spoon of honey (if cooking vegan, substitute the honey for a teaspoon of vegan fruit syrup - see Tips)
salt and pepper
Grate the carrots and place in a serving bowl. In a small bowl, mix together the lemon juice with the cumin, cinnamon, honey, and salt and pepper. Pour over the carrots, mix well and sprinkle over the pomegranate seeds or raisins.