Moroccan Carrot Salad

From the school of "Don’t make me cook it’s too hot"

Method

Cut carrots into thin sticks, place in boiling water for 4 minutes, Drain and tip in a bowl with 4 crushed garlic cloves, stir in several tablespoons of olive oil, (depending on how many carrots you have, ) 1 tsp ground cumin, 1 tsp paprika, some cider vinegar to taste and some fresh, chopped coriander. Mix all ingredients together - can be served slightly chilled or at room temperature.