lemon juice
olive oil
cumin – ground
parsley – finely chopped

Wash carrots. Slice thinly, about the thickness of banana peel. Immerse in water and cook briefly until tender. Drain. Place in salad bowl.

Make a dressing of crushed garlic, salt, lemon juice, olive oil and cumin. Pour over carrots and mix. Add chopped parsley and mix again.

Serve cold or at room temperature.