Spiced carrot salad

9 medium sized carrots, peeled and trimmed
2 tbsp olive oil
1 tsp ground cumin
1 tsp paprika
1 tsp ground coriander
1/4 tsp chilli powder
2 tbsp cider vinegar
Salt and freshly ground black pepper
1/4 cup chopped coriander or parsley

1. Cook whole peeled carrots in boiling, salted water for 5 minutes then drain well. once cool enough to handle, slice carrots on an angle.

2. Heat oil in a large frying pan, add carrots and stir-fry for 5 minutes to lightly brown. Add spices to the pan, toss and stir-fry for 2 minutes more to coat carrots in spices.

3. Remove pan from the heat and drizzle vinegar over carrots. Season with salt and pepper, sprinkle with coriander or parsley and toss well.