• 600 g carrots, peeled and sliced into coins
• 2 tbsp extra-virgin olive oil
• 2 cloves garlic, finely minced
• 1 tsp ground cumin
• 1/2 tsp sweet paprika (or smoked, to taste)
• 1/4 tsp ground coriander (optional)
• 1/8 tsp cayenne or harissa paste (optional, to taste)
• 1 lemon: 2 tbsp juice + 1/2 tsp zest
• 1/2 tsp fine salt, plus more to taste
• Freshly ground black pepper
• 2 tbsp chopped flat-leaf parsley
• 2 tbsp chopped cilantro

Instructions

1. Blanch the carrots —
   Bring a pot of salted water to a boil. Add carrots and cook 5–6 minutes until just tender. Drain and cool slightly.
2. Bloom the spices —
   Warm olive oil in a skillet on low. Add garlic, cumin, paprika, and coriander; stir 30–45 seconds until fragrant (don’t brown the garlic).
3. Toss & season —
   Add carrots, lemon juice and zest, salt, and pepper. Toss 1–2 minutes to coat evenly.
4. Finish & serve —
   Off the heat, fold in parsley and cilantro. Adjust salt, pepper, and heat (cayenne/harissa). Serve warm or chilled.