Moroccan Carrot Salad with Ginger - carrots

Method

• Peel and cut into little batons about 2 inches long and 1/4 inch square: 4 large carrots.
• Cook in salted boiling water until almost tender; they should be pliable, but still crisp in the center.
• Drain and season with: Salt.
• In a small bowl, mix together: 1/2 teaspoon each cumin and coriander, toasted and ground, One 1-inch piece of fresh ginger, peeled and finely grated, A pinch of cayenne.
• Pour over the warm carrots and toss gently.
• Marinate for a few hours or in the refrigerator overnight.
• Just before serving whisk together: Juice of 1/2 lime, 2 tablespoons extra-virgin olive oil, 2 tablespoons chopped cilantro or parsley.
• Pour over the carrots and toss gently.
• Taste for seasoning and add salt and lime juice as needed.
• Garnish with green or black olives.
• Use mint instead of cilantro or parsley.