4 bunches baby Wilcox carrots, peeled, tops trimmed to 2.5cm
1/2 cup (125ml) extra virgin olive oil
85ml red wine vinegar
2 tablespoons sweet pimenton (smoked paprika)*
2 tablespoons ground cumin
3 garlic cloves, crushed
2 tablespoons finely chopped flat-leaf parsley
Step 1 Cook the carrots in lightly salted boiling water for 5 minutes, refresh in cold water, then drain. Combine the olive oil, red wine vinegar, pimenton, cumin and garlic, then season with salt and pepper. Toss the carrots in the dressing and leave to marinate for 4 hours.
Step 2 To serve, toss the parsley through the carrots, then pile onto a platter.