Moroccan carrot salad

Ingredients for 4 servings:

• 450 g peeled carrot(s)
• 3 tbsp olive oil
• 2 cloves garlic
• 1 tsp salt
• ½ tsp cumin, ground
• ½ tsp chili flakes
• 1 tsp sugar
• 2 tbsp coriander, chopped
• 2 tbsp parsley, chopped
• 3 tbsp lemon juice, freshly squeezed

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 30 minutes

Finely grate the carrots and place them in a bowl. Heat 2 tablespoons of olive oil in a small pan and lightly brown the garlic. Stir in the salt, cumin, chili flakes, and sugar, remove from the heat, and let cool slightly. Add the remaining oil, coriander, parsley, and lemon juice and stir to combine. Pour the dressing over the carrots, mix well, and refrigerate for 2-3 hours or overnight. Garnish with coriander and parsley leaves.