Moroccan Carrot Appetiser

• 1 pound carrots, cut in quarters lengthwise
• 4 tablespoons water
• 4

Blanch quartered peeled carrots in water to cover until water boils. Drain; add 4 tablespoons each water and olive oil, and the garlic, and simmer until carrots are tender. Drain; add vinegar, salt and pepper generously, and flavour to taste with cayenne, paprika and cumin powder. Garnish with finel