Moroccan Carrot Salad - cooking recipe

Ingredients

1 lb carrot, cut into thin sticks
4 garlic cloves, peeled and left whole
4 tablespoons extra virgin olive oil
2 tablespoons cider vinegar
1 teaspoon ground cumin
1 teaspoon paprika
2 tablespoons fresh cilantro, chopped
freshly ground salt and black pepper

Preparation

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.
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.
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.