Moroccan: Carrot Salad

8 carrots cut in ΒΌ inch rounds
2 garlic cloves minced
2 teaspoons cilantro, finely chopped
1-teaspoon cumin
1-teaspoon paprika
2 Tablespoons of olive oil
Lemon juice (of 1 lemon)
Sea salt
Cut the carrots into rounds. Cook them in a pot of boiling water with sea salt for about 10-15min. The carrots should be firm but not too crunchy.
Strain them and wash them through cold water. In a bowl, mix them with chopped garlic (sauteed previously in olive oil), cilantro, olive oil, lemon juice, cumin, paprika, salt, and pepper. Serve with some green olives (for decoration), and keep in a cool place before serving.