• 4 Carrots (good size, but not too big)
  
• 2 Tablespoons Olive oil
  
• 2 Cloves Garlic
  
• 1 Teaspoon Ground cumin
  
• 1/2 Teaspoon Pepper
  
• Parsley, to taste
  
• Salt, to taste

1. Wash the carrots, peel and slice as you like. I decided this time cut into thin sticks but can also be cut into slices or small dice. Once you have cut all the carrots, boil them in some water.
   
2. Separately, heat a saucepan with the olive oil, chop the garlic and parsley as tiny as you can and when the oil is hot, add them to the pan. Leave it on very low heat, stirring to avoid burning.
   
3. Once the carrots are tender, drain them and add them to the saucepan along with the pepper, cumin and salt. Mix well and let cook a minute for the carrots to take on the flavour.
   
4. After that time, your Moroccan carrot salad is ready.

• Depending on the season this salad may be served warm or cold.

• Normally, I also like to add the juice of half a lemon, but did not have any so I didn't use it.
  
• I really like this as a side dish or garnish for meat or fish. It goes especially well with veal.

• With few ingredients you get a rather curious salad, different and very delicious, that we welcome in our current crisis.

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would see this as being a cold salad, maybe done with matchstick carrots

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