Carrot and cumin salad (Mzora)

This makes a lovely light starter or appetizer, a prelude often to a tajine or a coucous.

1/2 tsp Cumin seeds, organic
1/2 tsp Sweet Paprika, organic

Peel carrots and cut the carrots into 1cm rounds. Place in a sauce pan and cover with just enough water to cover the carrots. Bring to the boil, then cook for about 30mins over a medium heat. Drain the carrots but keep the carrot water. In a frying pan, heat oil over a medium flame then add garlic, and paprika. Add the drained carrots and stir for about 5mins. Add the carrot water and increase the heat and allow to simmer and reduce for about 20 mn. When the liquid has reduced to just few tablespoons, add cumin and the vinegar, simmer for a couple more seconds and transfer to a bowl.

As this dish contains vinegar, this salad can be kept a few days in the refrigerator. You can replace carrots with small cauliflower florets.