Name: Gruyere with spicy carrot salad
Yield: 4
Ingredients: 60 ml extra-virgin olive oil (¼ cup); ½ tsp each of coriander seeds and cumin seeds; 12 fresh curry leaves; 2 tsp finely grated ginger; 1 clove of garlic, finely grated; 1 tsp lime juice; 2 carrots, peeled and shaved lengthways; 1 long green chilli, thinly sliced; ¾ cup loosely packed baby coriander leaves; 300 gm Gruyère, thinly sliced

Ingredients

60 ml extra-virgin olive oil (¼ cup)

½ tsp each of coriander seeds and cumin seeds

12 fresh curry leaves

2 tsp finely grated ginger

1 clove of garlic, finely grated

1 tsp lime juice

2 carrots, peeled and shaved lengthways

1 long green chilli, thinly sliced

¾ cup loosely packed baby coriander leaves

300 gm Gruyère, thinly sliced

Method

Main

1.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.

2.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.