Moroccan Carrot Salad

1. 1

   Put the carrots and garlic in a saucepan with enough water to just cover. Add a little salt and bring to the boil. Simmer briskly for 5-7 minutes until tender but not soft.

2. 2

   Drain, then tip into a mixing bowl. Crush the garlic cloves and add them to the carrots. Stir in the oil, vinegar, cumin, paprika and 1 tablespoon of the cilantro while still hot. Season to taste with salt and pepper.

3. 3

   Transfer to a serving dish and sprinkle over the rest of the cilantro. Serve hot, cold or at room temperature depending on what you're serving with it.

* Per serving · 4 servings · Values may vary.

No additional tips available.