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Moroccan carrot salad

Name: Moroccan carrot salad
Prep time: 250 min
Cook time: 5 min
Total time: 255 min
Yield: 8
Ingredients: 4 bunches baby dutch carrots, peeled, tops trimmed to 2.5cm; 1/2 cup (125ml) extra virgin olive oil; 85ml red wine vinegar; 2 tablespoons sweet pimenton (smoked paprika)*; 2 tablespoons ground cumin; 3 garlic cloves, crushed; 2 tablespoons finely chopped flat-leaf parsley

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Ingredients (7)

4 bunches baby dutch carrots, peeled, tops trimmed to 2.5cm
1/2 cup (125ml) extra virgin olive oil
85ml red wine vinegar
2 tablespoons sweet pimenton (smoked paprika)*
2 tablespoons ground cumin
3 garlic cloves, crushed
2 tablespoons finely chopped flat-leaf parsley

Method

1.

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.
2.

To serve, toss the parsley through the carrots, then pile onto a platter.