Zanahoria Salad

Ingredients for 4 servings:

• 500 g carrot(s)
• 2 garlic cloves
• 4 tbsp vinegar (white wine vinegar)
• 4 tbsp oil (e.g. sunflower oil)
• salt and pepper
• ½ tsp paprika powder, mild
• 2 sprig(s) oregano, fresh (or 1 tsp dried)
• 1 tsp cumin

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Carrot salad

Grate the carrots, cut diagonally into approximately ½ cm thick slices, and sauté them in a little water for about 10 minutes until al dente. Meanwhile, peel the garlic, chop it very finely, and mix it in a bowl with the vinegar, oil, salt, pepper, paprika, and the oregano leaves. Crush the cumin seeds in a mortar and pestle and add them to the marinade. Drain the carrots, toss them in the marinade, and let them marinate, covered, for at least 1 hour. Stir gently from time to time. Tip: Let it marinate overnight; it tastes even better!