Method

• Wash and peel carrots if necessary
• Slice the carrots on the angle and cut into 5mm ovals, place into suitable size pot and just cover with water and a pinch of salt
• Bring to the boil and simmer until tender
• Meanwhile add the sliced onion to a small fry pan along with one tablespoon of oil, cook over moderate heat until the onion softens and lightly colours (about 5 minutes) add the cumin, caraway, fennel seeds and chilli flakes
• Cook for a further two minutes or until the seeds give off a wonderful aroma
• Tip the softened onion into a large bowl add salt, sugar, vinegar and one tablespoon of extra virgin olive oil
• Mix to combine
• Once the carrots are tender, drain and add immediately to the onion mixture so that the carrots start to soak up the wonderful pickling flavours
• Toss to combine and let sit for at least 30 minutes to mature
• When cold add the roughly cut or torn parsley or rocket, toss lightly and serve with a little more extra virgin olive oil