by Marianna Gol
4 Servings
INGREDIENTS
- 12 med. carrots, peeled, trimmed and sliced
- 1 garlic clove, peeled and crushed
- ¾ tsp. ground cumin
- ¼ tsp. paprika
- 3 pinches cayenne
- 2 pinches ground cinnamon
- 1T. fresh lemon juice
- 3T. olive oil
- 2T. chopped fresh coriander – if not available, then parsley
- salt to taste
METHOD
Boil carrots and garlic in a pot of water over medium heat until almost soft, 6–8 minutes. Drain (try to dress while still warm). Transfer to a bowl, add cumin, paprika, cayenne, cinnamon, lemon juice, olive oil, fresh coriander (if not available, then – parsley), and salt to taste; toss well.