Morrocan style carrot salad

Ingredients
- 500 gr large carrots

Dressing
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika powder
- 1 large or 2 small clove of garlic pressed
- 3 tablespoons of good olive oil
- Juice of ½ lemon
- 1 teaspoon salt
- 1 or 2 teaspoons of sugar
- 1 ½ teaspoon of cumin seeds
- 1 teaspoon red pepper flakes (optional)
- Freshly ground black pepper

- 2 to 3 twigs of fresh mint

1) Toast the cumin seeds, set aside and leave to cool

2) Mix the ingredients for the dressing and taste for sugar, pepper and salt. The flavor should be a balanced sweet, sour and spice (mind that the carrots are sweet as well).

3) Tear of the mint leaves and cut into strips

4) Slice the carrot in large matchsticks (on a mandoline) or cut them in similar sized thick slices.
Put a rather large pan with salted water on the stove and let the water boil. Cook the carrots in the water (5 min) until they are just done. Strain them and quickly rinse with cold water to stop the cooking process.

Mix the dressing with the carrots, that are still warm, and ad the mint an cumin. Mix and serve.
If possible leave the salad to stand in the fridge for at least an hour so all the different flavors can mix well.