Moroccan Carrot Salad with Cumin and Lemon

Ingredients

• 2 lb carrots, sliced into 1/4-inch coins
• 3 cloves garlic, peeled
• 3 tbsp extra-virgin olive oil
• 2 tbsp lemon juice
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 1/4 cup chopped parsley
• 2 tbsp chopped cilantro

Method

1. Boil the carrots and garlic in salted water until the carrots are just tender, 6 to 8 minutes. Drain.
2. Mash the garlic and whisk it with the oil, lemon juice, cumin, paprika, cayenne and salt.
3. Toss the warm carrots with the dressing so they soak it up, then let cool.
4. Stir in the herbs and serve at room temperature or chilled.

Notes