Carrot Salad with Cumin and Garlic*

This can be served warm or cold. We had it warm, and it's quite yummy! Use older carrots, which have a better taste than young ones.

5 large carrots
4 Tbsp
4 garlic cloves, crushed
1 tsp
Salt and black pepper
juice of 1/2 lemon

Peel or wash and scrape the carrots and trim off the tops and tails. Cut them in quarters lengthwise and then cut each quarter in half to produce sticks. Boil in salted water for 10 to 15 minutes, until tender but not too soft, then drain.
In a large skillet, heat the oil and put in the carrots, garlic, cumin and some salt and pepper. Saute on a medium-high heat, stirring and turning the carrots over, until the garlic just begins to color.
Sprinkle with lemon juice and serve cold.

*taken from "Arabesque: A Taste of Morocco, Turkey and Lebanon" by Claudia Roden