De-seed the chilli, pick the leaves from the parsley and finely slice. Mix all the ingredients together and marinate the cheese for as long as possible. Cook on a heated grill for 2 minutes on each side.
Cook the new potatoes in boiling water until tender,drain then and crush with a fork, add the butter and cumin seeds and keep warm.
Peel the carrots and slice lengthways finely on the mandolin. Crush the garlic into a paste, finely chop the chilli and parsley. Zest and juice the lemon.
Dry roast the cumin seeds in a pan then add the oil, chilli and garlic. Fry for a further 2 minutes then pour over the carrots. Finish with the lemon juice, zest and the parsley. Season to taste.
Spoon the crushed potatoes onto the middle of the plate.
Place a neat pile of ribbons in the centre of a plate and lay the grilled cheese on top. Drizzle any dressing around the side.
«The longer the marination the better the flavour, overnight in the fridge is best.»