Caraway Spiced Carrot Salad

 

2 pounds carrots, peeled and cut diagonally

2 garlic cloves, minced

1 tsp freshly ground caraway seeds

3 tbsp olive oil

3 tbsp chopped flat leaf parsley

2 tsp fresh lemon juice

 

Steam the carrots until tender but still retain their shape.   When the carrots are cooked, carefully remove the steaming basket and set aside. Meanwhile,  heat 1 tbsp of olive oil  in a small sauté pan. Add the garlic, ground caraway and parsley. Cook for one minutes stirring constantly until fragrant. Remove the pan from the heat. Add the hot carrots to the herb mixture and toss. Add the remaining 2 tbsp of olive oil and lemon juice and toss again. Transfer to a plate and leave to infuse for at least an hour. Enjoy the salad at room temperature.