Instructions: Here is another Spicy Carrot Salad from Morroco:

Pascal Perez

Wash and cook carrots in salt water for approx. 30 min. over a medium flame. Peel and slice into rounds. Place in a wide bowl. Add chopped parsley and garlic to the carrots Add cumin, salt, lemon juice, oil and cayenne to the bowl and mix all the ingredients well. Serve cold.

Garnish: chopped parsley

Can be made using beets instead of carrots. in such a case substitute onion for garlic and use 1/4 tsp. sugar instead of cayenne pepper.

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