Moroccan carrot salad

Ingredients:

• 700 g of carrots
• 2.5 tbsp freshly squeezed lemon juice
• 2.5 tablespoons extra-virgin olive oil
• 2 tablespoons golden raisins (or chopped dried apricots)
• 0.5 tsp. coriander
• 0.5 tsp cumin
• A large pinch of cayenne pepper
• A large pinch of cinnamon
• Chopped fresh parsley, for serving

Preparation:

1. Peel the carrots and use a vegetable peeler to cut them into ribbons. Place them in a large bowl. Add the lemon juice, olive oil, raisins, coriander, cumin, cayenne pepper, cinnamon, and 3/4 teaspoon of salt and toss to combine. Transfer to a serving platter and sprinkle with chopped parsley.