Moroccan carrot salad

This delicious carrot salad makes a superb accompaniment to a Moroccan feast.

Cook the carrots in lightly salted boiling water for 5 minutes, refresh in cold water, then drain. Combine the olive oil, red wine vinegar, pimenton, cumin and garlic, then season with salt and pepper. Toss the carrots in the dressing and leave to marinate for 4 hours.
To serve, toss the parsley through the carrots, then pile onto a platter.

Source

4 bunches baby Dutch carrots, peeled, tops trimmed to 2.5cm

1/2 cup extra virgin olive oil

85ml red wine vinegar

2 tbsp sweet pimenton *

2 tbsp ground cumin

3 garlic cloves, crushed

2 tbsp finely chopped flat-leaf parsley

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