A particular favorite around Marrakech and in the south, this cooked salad offers a delightful contrast of cold sweet carrots, earthy cumin, and fresh parsley. It’s even better when prepared a day ahead and left overnight to chill and the flavors to fully meld. Set out alongside a bowl of Marinated Olives to nibble on as an appetizer, or serve as part of a spread of salads.
- 1 lb/455 g medium carrots , scrubbed and cut into 1/4-in-/6-mm-thick rounds
- 1/4 cup/60 ml olive oil
- 1 tsp ground cumin
- 1/2 tsp sweet paprika
- Freshly ground black pepper
- 1/2 tsp sugar
- 1 small lemon , halved
- Heaped 2 Tbsp finely chopped fresh flat-leaf parsley
In a medium saucepan, boil the carrots in lightly salted water until just tender, 8 to 10 minutes. Fill a large mixing bowl with cold water.
Transfer the carrots with a slotted spoon to the cold water to stop further cooking. Once the carrots are cooled, remove with the slotted spoon and drain for a few minutes. Spread out on paper towels to dry completely.
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the carrots, cumin, and paprika; season with pepper; and sprinkle with the sugar. Cook, stirring gently, for 1 minute. Remove from the heat. Squeeze half of the lemon over the carrots and sprinkle with the parsley. Turn the carrots to coat evenly.
Transfer to a bowl and let cool. Cover with plastic wrap and refrigerate until chilled.
Just before serving, squeeze the remaining lemon half over the carrots and turn to coat.