Peel the carrots. Wash them and trim the ends. Cut them rondelle style. Add water to a medium-sized pot. The water should be enough to just about cover the carrots. Add the carrots and salt to the pan and boil on medium heat until the carrots are tender but not mushy. The carrots should retain a slight bite.
Use a chopping board to slice the carrots – rondelle style. Proceed to peel and mince the garlic.
In a medium-sized bowl, add minced garlic, olive oil, parsley, lemon juice, cumin, black pepper, paprika and the grated lemon rind. Whisk everything together.
Transfer the carrots to the bowl with the dressing and carefully mix. Allow the salad to rest in the fridge for at least 15 minutes before serving. The salad tastes great when made 1-2 days before serving as this allows all the flavours to sip through.
Serve as a side dish to grilled vegetables, meat, fish, chicken or bread.
Mix the carrots into the dressing while the carrots are still hot. This will enable them to absorb much of the flavour from the dressing.