They sat there in the fridge looking expectantly at me on a cold winter day.  The little bag of baby carrots, waiting to be let out and begging me to unleash some creativity.

Hunger and not necessity is sometimes the mother of invention.  So, I took the carrots and blanched the entire contents of the little bag.  And then very simply tossed these warm carrots with tahini, olive oil, berbere, green chillies, fresh coriander, mint and lemon juice to create a salad that was the perfect, healthy lunch.  It really is as simple as mixing these ingredients, but if you need a more precise how-to, here it is.

Ingredients:

One small bag of baby carrots (One pound bag)

Two tbsps tahini

One tbsp olive oil

Two tbsps chopped coriander leaves

Two tbsps chopped mint leaves

Two tsps berbere (or paprika or one tsp chilly powder)

One hot green chilly finely chopped

Juice of half a lemon

How to:

Mix all the ingredients and serve hot or cold as a salad or side dish.  If you have a few pomegranate seeds, you can use these for a colorful garnish.