MOROCCAN RECIPES (CARROTS SALAD)

Ingredients
-        4 medium carrots, peeled
-        ¹/₂ teaspoon sweet paprika
-        Pinch of ground cinnamon
-        2 tablespoons extra-virgin olive oil
-        1 tablespoon fresh lemon juice

-        Pinch of ground cayenne
-        ¹/₂ teaspoon ground cumin

-        1 small clove garlic,  minced
-        ¹/₂ cup packed fresh flat-leaf parsley leaves, roughly chopped
-        Salt and freshly ground black pepper
Method

    -          Using a mandoline slicer or very sharp knife, very thinly slice the carrots about 1/16 inch thick and put them in a bowl.

     -          Put the cumin, paprika, cinnamon and cayenne in a small dry skillet over medium heat. Cook, stirring frequently, until the spices are fragrant, about 1 minute.

     -         Add the oil and swirl the pan to mix.

     -         Add the lemon juice and swirl the pan; when the mixture begins to bubble, add the garlic and cook, swirling the pan, for 10 to 15 seconds, until the dressing is very hot.

     -         Pour the hot dressing over the carrots and toss with a large rubber spatula until the carrots are evenly coated and have absorbed the dressing. Add the parsley, season with salt and pepper, and toss until combined.

 Serve at room temperature, with harissa, or refrigerate until ready to serve.
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