Carrot salad

I was treating mr-embarrassed-about-saying-the-word-tart (osteo rawks) and I'm just used to feeding people who come to the house (standard greeting in Singapore: Hi how are you? Have you eaten?) so I made this carrot salad from Claudia Roden. I really liked it, it's a keeper.

Depending on how many you are cooking for, this serves 2 -3 as a side dish.
half a carrot, cut into matchsticks
1 small apple, matchsticks (her recipe didn't have apple but I just bought a huge bag so am trying to use them. Apple lends a sweetness that is not in the original)
1 teasp ground cumin
2 tiny cloves of garlic minced
mint leaves
salt to taste
a squeeze of lemon juice, like from a quarter or half a lemon (I added this to the apples so they wouldn't change colour)
1 tablespoon of olive oil ( I used sesame cos I already had olive oil in a tabouli type salad)

Fry the garlic in oil till fragrant, then toss in the carrots and cumin. You don't want to cook them fully, sort of half cooked so that they are still crunchy. Turn off the fire and add in the apples, mint leaves, lemon juice and salt. You can serve it warm or cold.