1-2tsppaprikasmoked, unsmoked, sweet, hot - it's up to you
1tspwhole cumin seedsbest toasted in a dry pan
3-4tbspwine vinegar
a little of the water used to boil the carrots
To serve
a drizzle of olive oil
salt and pepper to taste
chopped flat leaf parsley
Instructions
peel or scrape the carrots and cut into thick slices
steam or simmer in water until tender but firm.
In this recipe we've used purple as well as regular carrots. They need to be cooked separately as the purple carrots will bleed and stain the others.
remove the carrots from the boiling water with a slotted spoon. You´ll use some of this water in the dressing.
toast the cumin seeds in a dry pan or skillet until they release their aroma. Put them in your mortar and pestle and grind then roughly.
add the garlic, salt, paprika and oregano and pound them to a coarse paste
add the vinegar and a little of the carrot water and mix
add the dressing to the carrots, then put them in the fridge or other cool place for several hours or overnight.
To serve add a generous drizzle of best olive oil, chopped parsley and coarsely ground sea salt and black pepper. Alternatively, add chopped fresh oregano, marjoram or thyme