AT A GLANCE
|01||For dressing, dry-roast spices and 2 tsp sea salt in a pan over medium-high heat until fragrant, transfer to a mortar and, using a pestle, coarsely crush. Transfer to a bowl. Add garlic and vinegar and combine. Add oil in a steady stream and whisk until emulsified, stir in dill.|
|02||Arrange vegetables and leaves on a platter, drizzle with dressing and serve immediately.|
Note Purple carrots are available from specialist greengrocers. If unavailable, substitute with baby or regular carrots.