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.