Carrot And Cinnamon Salad - cooking recipe

Ingredients

2 bunches baby carrots, peeled, trimmed
1/4 tsp granulated sugar
2 tbsp lemon juice
1 clove garlic, cut into slivers
1 tbsp extra virgin olive oil
1/4 tsp ground cinnamon
1/4 tsp ground cumin
1/4 tsp paprika
1 tbsp fresh parsley leaves, torn

Preparation

Place carrots in a medium saucepan and cover with cold water. Add a few pinches of salt. Bring to a boil and cook gently for 7 mins, or until half-cooked. Rinse under cold running water until cool then drain. Transfer to a large serving bowl.
Whisk together sugar, lemon juice, a few pinches of flaky sea salt and garlic. Pour over carrots and toss to combine. Marinate at room temperature for 2-3 hours.
Before serving, add oil and toss to combine. Sprinkle with cinnamon, cumin, paprika and parsley.