- Peel the carrots and quarter lengthwise.
- Finely chop the parsley and the garlic
- Squeeze the lemon
1. Cook in a little water with garlic and a pinch of salt and sugar, for 15 minutes. Drain and chill.
2. Just before serving, cover with lemon juice, about 1/4 teaspoon salt, cayenne and cumin;and srinkle with chopped parsley.