Carrot Salad (Salade de Carottes)

Ingredients

• 600 g (1.3 lb)carrots, sliced
• 2garlic cloves
• 1 tspcumin
• 1 tsppaprika
• 3 tbspolive oil
• 1lemon, juiced
• 1 handfulparsley, chopped
• 3/4 tspsalt

Method

1. Start by placing a medium-sized pot on the stove and fill it with enough water to cover the carrots. Add 600 g (1.3 lb) of sliced carrots and one peeled garlic clove to the pot. Bring the water to a boil over high heat. Cook the carrots until they are just tender; they should be easily pierced with a fork but still hold their shape. Drain the carrots and discard the boiled garlic clove.
2. While the carrots are still warm, transfer them to a large mixing bowl. Add 3 tablespoons of olive oil and the juice of one lemon. The warmth of the carrots will help the oil and lemon juice to coat them evenly, enhancing the flavor absorption.
3. Crush the remaining garlic clove and add it to the bowl. Sprinkle in 1 teaspoon of cumin and 1 teaspoon of paprika. These spices will give the salad its characteristic Moroccan flavor, and the warmth of the carrots will help release their aromas.
4. Add 3/4 teaspoon of salt to the mixture to enhance the flavors and balance the acidity of the lemon juice. Toss the carrots gently to ensure they are evenly coated with the spices and oil.
5. Finally, add a handful of chopped parsley to the salad. The parsley will add a fresh, vibrant flavor and a pop of color. Toss the salad once more to distribute the parsley evenly.
6. Allow the salad to sit at room temperature for a few minutes. This resting time will let the flavors meld together beautifully. Serve the carrot salad as part of a mezze platter, enjoying the tender texture and aromatic spices.