Bring vinegar, water, cardamom, sugar, salt and garlic to the boil in a saucepan and simmer rapidly for 5 minutes. Meanwhile, peel and top and tail carrots. Using a potato peeler, peel ribbons from carrots. Add carrots and olive oil to the pan and stir to mix it all together, then place a lid on and bring to the boil. Cook 1 minute then remove from heat, stir again and allow to cool in pan. Just before serving, stir in chopped mint and parsley.
© 2003 Peter Gordon. All rights reserved.