Carrot, 10 medium units
Olive oil, 1/4 cup
Sweet paprika, 1 flat teaspoon
Spicy paprika, 1/2 flat teaspoon
Cumin, 1 flat teaspoon
Garlic, 3 cloves
Lemon juice, 2 units
Lemon zest, 2 teaspoons
Salt, 1/2 flat teaspoon
Black pepper, 1/2 flat teaspoon
Coriander, 1/2 bunch
1. Peel the carrots, cut into rings and cook in water until al dente (about 15 minutes - soft but still with a crunch).
2. Strain the cooked carrots and transfer to a bowl. Heat a small pan with half the amount of olive oil, and fry the sweet paprika, spicy paprika and cumin for a few seconds. Add the garlic and fry it for a few seconds and pour everything over the carrots. You can also add the spices straight without frying, only it opens up the flavors and upgrades them.
3. Add all the rest of the ingredients to the bowl (lemon juice, lemon zest, the rest of the olive oil, salt, black pepper and coriander), and mix well.
4. Taste and adjust flavors.
5. Bon appetite (:
The spices in the recipe are according to personal taste. This genius contrast between the sweetness of the carrot and the spiciness of this salad creates an explosion in the mouth. I'm sure each and every one of you has a winning version and I could never compete with grandmothers who have been making it for years (theirs is probably the most delicious!) - only this is my version!