Moroccan Carrot Salad with Cumin and Lemon

Steps

1. 1

   Bring a medium pot of well-salted water to a boil. Add the carrots and cook until just tender but still with a slight bite, 5 to 7 minutes. Drain and spread out to steam dry.

2. 2

   Warm the oil in a small skillet over medium-low heat. Add the garlic and cook, stirring, until fragrant but not browned, about 1 minute. Stir in the cumin, paprika, cinnamon and cayenne for 15 seconds, then take the pan off the heat.

3. 3

   Whisk the lemon juice, honey and 1/2 teaspoon salt into the warm spiced oil.

4. 4

   Toss the warm carrots with the dressing and let stand so they absorb the flavor.

5. 5

   Just before serving, stir in the parsley and cilantro. Taste for salt and lemon. Serve at room temperature.