Serve this salad with spicy lamb sausages, lamb chops and fish, whether it’s baked, steamed or pan-fried.
Slice carrots on the angle about 1.5 cm wide. Boil in salted water with the coriander and caraway seeds for about 25 minutes. Drain.
Juice 1 lemon. Cut peel from the other 2 lemons and separate into their segments.
Toss hot carrots in the lemon juice and the olive oil. Season well and let stand for 15 minutes. Add the chilli, date and lemon segments. Toss the coriander through at the last minute.