Moroccan carrot salad with ginger

Preparation

Baking Directions:

Peel and cut 4 large carrots into little batons about 2 inches long and 1/4 inch square.

Cook in salted boiling water until almost tender; they should be pliable, but still crisp in the center.

Drain and season with saltIn a small bowl, mix together 1/2 teaspoon each cumin and coriander, toasted and groundOne 1-inch piece of fresh ginger, peeled and finely gratedA pinch of cayennePour over the warm carrots and toss gently.

Marinate for a few hours or in the refrigerator overnight.

Just before serving whisk together:Juice of 1/2 lime2 tablespoons extra-virgin olive oil2 tablespoons chopped cilantro or parsleyPour over the carrots and toss gently.

Taste for seasoning and add salt and lime juice as needed.

Tips:

VariationsGarnish with green or black olives.

Use mint instead of cilantro or parsley.