Directions

1. For the coriander oil, bring a pan of salted water to the boil. Prepare a bowl of ice-cold water. Add the coriander to the pan and blanch for 10 seconds, then drain and add to the cold water.
2. Drain the blanched coriander and put it in a jug. Add the vegetable oil and blend together using a hand-held blender. Continue to blend for about five minutes, or until very finely chopped. Cover and chill in the fridge for 24 hours
3. For the pickled carrots, put the sliced carrots in a bowl. In a saucepan, warm the sugar, vinegar and oil over a low heat until the sugar has dissolved in the liquid. Stir in the soy sauce until combined. Pour the mixture over the carrots, then cover and set aside.