Moroccan Carrot Salad

• 1 lb carrot, cut into thin sticks
• 4 garlic cloves, peeled and left whole
• 4 tablespoons extra virgin olive oil
• 2 tablespoons cider vinegar
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 2 tablespoons fresh cilantro, chopped
• freshly ground salt and black pepper

1. Put the carrots and garlic in a saucepan with enough water to just cover. Add a little salt and bring to the boil. Simmer briskly for 5-7 minutes until tender but not soft.
2. Drain, then tip into a mixing bowl. Crush the garlic cloves and add them to the carrots. Stir in the oil, vinegar, cumin, paprika and 1 tablespoon of the cilantro while still hot. Season to taste with salt and pepper.
3. Transfer to a serving dish and sprinkle over the rest of the cilantro. Serve hot, cold or at room temperature depending on what you're serving with it.

carrot, garlic, extra virgin olive oil, cider vinegar, ground cumin, paprika, fresh cilantro, freshly ground salt

Taken from www.food.com/recipe/moroccan-carrot-salad-233895 (may not work)