60 ml (¼ cup)extra-virgin olive oil½ tspeach of coriander seeds and cumin seeds12fresh curry leaves2 tspfinely grated ginger1clove of garlic, finely grated1 tsplime juice2carrots, peeled and shaved lengthways1long green chilli, thinly sliced¾ cuploosely packed baby coriander leaves300 gmGruyère, thinly sliced
Heat olive oil in a small saucepan over medium heat, add spices and curry leaves and sauté for 2-3 minutes or until fragrant. Cool, then add ginger, garlic and lime juice.
In a large bowl, combine a little spice oil, carrot, chilli and coriander, season to taste with sea salt and freshly ground black pepper. Divide among plates with Gruyère, drizzle with remaining dressing and serve immediately.