Egyptian salad recipe

Ingredients

• 4 tbsp Pine nuts
• 4 tbsp Sesame seeds
• 1 1/2 tsp Cumin seed
• 3 Glugs of Olive oil
• 4 Slices of sourdough or rye, torn into 2cm hunks
• 500 g Slender carrots, larger ones halved lengthwise
• 3 Garlic cloves, peeled and chopped
• 1 Red chilli, finely chopped (use less for a milder dish)
• 1 pinch Sea salt and freshly ground pepper
• 1 handful Fresh mint leaves, chopped
• 1 Large or 2 smaller leeks, cut into wispy 4cm-long slivers
• 4 handfuls Watercress
• 1 Lemon
• 1 tbsp White wine vinegar
• 4 Eggs