Middle-Eastern Carrot Salad 3/4 tspfresh ground cumin seed 3 tbs whole milk plain yogurt 2 tsp extra virgin olive oil 1/2 tsp minced garlic Pinch cayenne Pinch granulated sugar 1/8 tsp fresh ground black pepper Kosher salt 4-oz carrots, peeled and trimmed 2 tsp fresh mint, chopped Stir together the yogurt, olive oil, garlic, cayenne, sugar, pepper, 1/4 tsp salt and 1/2 tsp of the ground cumin. Grate the carrots on the coarsest holes of a box or flat grater, or in a food processor, being careful not to get the carrots too fine. You should have about 1-1/2 cups grated carrots. Right before serving, toss the carrots and mint together. Add enough dressing to coat the salad thoroughly (you may not need it all). Adjust seasoning, adding more cumin and salt to taste.