3 large carrots
1/2 a lemon
1 cup coriander leaves
1/2 parsley leaves
2 medium hot chili peppers
2 garlic cloves
1 table spoon cumin (or to taste)
Generous drizzle olive oil
Salt to taste
Peel the carrots and slice at an angle (more surface area to absorb the marinade)
Cover the bottom of the pan with a few centimeters of water and leave the carrots to cook under a lid on medium heat for 10-15 mins
Meanwhile mix the coriander, parsley, chili peppers and garlic cloves in a mixer (or chop finely). Devein and rinse the chili peppers if you want to reduce the heat.
Add cumin, salt and lemon
Drain the carrots well and leave to cool slightly before mixing in the marinade (if the carrots are still steaming the coriander will turn yellow)
Leave to marinate in the fridge for a couple of hours. Take the salad out about 15 minutes before the meal so it has time to get to room temperature and drizzle with olive oil before serving. To serve as a hot side dish: heat a frying pan, pour in some olive oil and stir-fry the carrots for a few minutes.