A spiced salad inspired by Moroccan cuisine, where boiled carrots meet cumin, garlic, and lemon. Served cold, its light and refreshing structure makes it a fine accompaniment to main dishes.
Boil the peeled carrots in boiling water until slightly tender-crisp; drain and let cool.
Mix crushed garlic with cumin, lemon juice, olive oil, and red pepper flakes to make a sauce.
Toss the cooled carrots with the sauce; let rest in the refrigerator for at least 20 minutes before serving so the flavors settle.
Sprinkle with chopped fresh parsley and serve cold.
Important: Don't overboil the carrots; keeping them slightly crisp is important for the salad's texture. You can reduce or increase the amount of spice to taste; you can leave out the red pepper flakes entirely.
If you toast the cumin in a dry pan for a few seconds right before using it, its aroma becomes noticeably stronger. If you prepare the salad a day ahead, the spices soak better into the carrot.
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