Andalusian carrot salad

DSCN2314 This aromatic salad is one of my go-to recipes to bring to a party (in that case, I usually double the recipe). It can easily be made in advance as it actually tastes best when it has had time to marinate.

500g of carrots
2 cloves of garlic
3 tablesppons of apple cider vinegar
3-4 tablespoons of extra virgin olive oil
1 teaspoon of cumin
1/2 teaspoon of paprika
1/2 teaspoon of oregano
salt and pepper to taste


Peel the carrots, cut off the ends and put them in a pot, add just enough water so that they are covered. Let cook on medium heat until they are tender (10-15 minutes, depending on size).
Cut the garlic into fine pieces and mix with the other ingredients to make the dressing.
When the carrots are ready, let them cool and cut them into slices. Toss everything together and let steep over night or longer.