Step 1

For the dressing, combine garlic, cumin seeds, lime juice, olive oil and 2 teaspoons sea salt in a mortar and pestle and pound until a coarse paste. Season with freshly ground black pepper. Set aside.

Step 2

Cut carrot slices into thin matchsticks, then place in a bowl with the parsley and chopped hazelnuts. Pour dressing over the salad, then toss everything together with your hands until combined.

Step 3

Transfer to a serving plate, sprinkle with cayenne, if using, and serve.