Moroccan carrot salad

Ingredients (serves 8)
• 4 bunches baby dutch carrots, peeled, tops trimmed to 2.5cm
• 1/2 cup (125ml) extra virgin olive oil
• 85ml red wine vinegar
• 2 tbs sweet pimenton (smoked paprika)*
• 2 tbs ground cumin
• 3 garlic cloves, crushed
• 2 tbs finely chopped flat-leaf parsley

Method
1. Cook the carrots in lightly salted boiling water for 5 minutes, refresh in cold water, then drain. Combine the olive oil, red wine vinegar, pimenton, cumin and garlic, then season with salt and pepper. Toss the carrots in the dressing and leave to marinate for 4 hours.
2. To serve, toss the parsley through the carrots, then pile onto a platter.

Notes: Pimenton (smoked paprika) is from spice stores and good delicatessens.