Moroccan Carrot Salad

Method

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1. 1Peel the carrots and cut them into 1 cm rounds or finger-length sticks.
2. 2Boil in salted water for 6-8 minutes. A fork should slide in easily but the carrots should still have a little bite, never mushy.
3. 3Drain and rinse under cold water to stop the cooking and keep the color bright, then drain well.
4. 4In a large bowl, whisk the garlic, cumin, paprika, cinnamon, honey, lemon juice, olive oil and salt.
5. 5Add the carrots, toss gently and chill for at least 30 minutes, ideally 1-2 hours, so they soak up the dressing.
6. 6Stir in the herbs just before serving and adjust the salt and lemon to taste. Serve cold or at room temperature.