boil carrots for 15-20 minutes depending on the size

toast cumin on a pan until it starts leting out the oil

Chop the garlic clove and mix it with cumin, parsley, olive oil and vinagre. Work it until it emulsifies.

Once boiled, let the carrots cool and cut them in not so thin slices.

Mix carrots with seasoning and leave it in tje fridge for, at least, 2 hours

receta extraida de el blog de El Pais, el comidista