Spiced Carrot Salad

from "The Food of Morocco" by Paula Wolfert.  p. 78

Servings: 4 to 6

Ingredients:

• 12 oz. (4 to 6 medium) carrots, trimmed and peeled.  
• 3/4 tspcumin seeds
• 2 cloves garlic, halved
• 1 tsp coarse sea salt, or to taste
• 1/2 tsp ground Ceylon cinnamon
• 1/2 tsp sweet paprika
• 3 Tbsp extra virgin olive oil
• Juice of 1/2 lemon, or more to taste
• 1 Tbsp chopped flat-leaf parsley

Directions:

1. If not planning to mash the carrots, cut into bite size pieces.
2. Steam the carrots over boiling water.  if planning to mash, they should be very tender.  Drain and place in a deep heavy bowl.  Let cool.
3. Crush the cumin seeds, garlic, and salt to a paste with a mortar and pestle.  Scrape the paste into a skillet, add the cinnamon and paprike and stir in the olive oil.  Thurn the heat on for an instant to warm the spices, then pour over the carrots.  optional:  use a fork to mash the carrots with the spices.
4. Add tje lemon juice to taste and correct the seasoning with more salt if necessary.  
5. Put in serving dish and garnish with parsley.