From the Kitchen Window column

The full amount of cumin in this recipe may prove too assertive for those unused to the spice. Start with 1 teaspoon and add the rest if you like. The salad goes well with Middle Eastern dishes, especially lamb.

Makes 4 to 6 servings

1 1/2 teaspoons whole cumin seed

1/2 cup whole milk plain yogurt

1 tablespoon extra virgin olive oil

1/2 teaspoon minced garlic (about 1 small clove)

Pinch cayenne

Pinch granulated sugar

1/4 teaspoon fresh ground black pepper

Kosher salt

3 cups grated carrots (3 to 4 carrots, depending on size)

1 tablespoon mint, plus additional for garnish

In a small dry skillet over medium heat, gently toast the cumin seeds until fragrant, about 2 minutes. Let cool and grind in a spice grinder or with a mortar and pestle.

Whisk together the yogurt, olive oil, garlic, cayenne, sugar, pepper, 1/2 teaspoon salt and 1 teaspoon of the ground cumin. (For improved flavor, make the dressing an hour or two before assembling the salad.)

Right before serving, toss the carrots and mint together gently. Add enough dressing to coat the salad thoroughly. Adjust seasoning, adding more cumin and salt to taste. Sprinkle with additional mint, if desired. [Copyright 2012 National Public Radio]