Moroccan Carrot Salad/Dip

• 750 g carrots, peeled and cut into chunks
• 2 garlic cloves, crushed
• 14 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon paprika
• 1 pinch chili powder
• 1 teaspoon cumin
• 1 teaspoon coriander
• fresh coriander, to serve
• mint sprig, to serve

1. Place carrots and garlic in saucepan with salted water.
2. Bring to boil and cook until tender.
3. Drain.
4. Mash roughly and stir in remaining ingredients, season to taste and serve.

carrots, garlic, olive oil, red wine vinegar, paprika, chili powder, cumin, coriander, fresh coriander, mint sprig

Taken from www.food.com/recipe/moroccan-carrot-salad-dip-141414 (may not work)