Khizzou (Moroccan Cooked Carrot Salad)

Method

1. 1

   Boil the carrot coins in well-salted water until just tender when pierced, about 10 minutes, then drain well.

2. 2

   Meanwhile, warm the olive oil in a small pan with the garlic, cumin and paprika over low heat until fragrant, about 30 seconds.

   💡 Keep the heat low — the spices should bloom gently in the warm oil, not fry and turn bitter.

3. 3

   Toss the warm carrots with the spiced oil while they're still hot, so they drink it in.

4. 4

   Add the lemon juice and a pinch of salt and toss again.

5. 5

   Scatter with cilantro and serve warm or at room temperature, alongside bread.