1 pound of carrots, sliced
1/4 cup extra virgin olive oil
2 garlic cloves, crushed
2 tablespoons lemon juice
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon cumin
Salt to taste
Boil the sliced carrots in salted water until tender (approximately 15 minutes). Drain and place in a bowl of cold water in order to stop them from cooking. Drain again.
Add the olive oil and crushed garlic to a medium pan and allow to sauté in the oil until fragrant (approximately 3 minutes). Remove the garlic from the pan.
Add the carrots, lemon juice, and all remaining spices to the pan. Continue to sauté for another two minutes until the carrots are well-coated in the spice mixture. Season with salt to taste.
You may serve the salad hot or cold.