Moroccan Carrot salad Recipe
Great appetizer, and very east to prepare.
7 peeled carrots
1 Tablespoon parsley, chopped
4 cloves garlic, crushed
1 Tbsp olive oil
1 Tsp salt
1 Tsp freshly squeezed lemon juice
2 Tsp ground cumin
¼ Tsp turmeric spice
Cook the carrots in boiling water until they get semi-soft.
Slice the carrots into ¼ inch slices and mix them with all the other
ingredients in a big bowl.
Cover the bowl, refrigerate for 4 hours and the carrot salad is ready.