Mediterranean Chick Pea And Carrot Salad

NOTE: this dish is best if you let it rest for a few hours for the flavours to meld before serving.

1 - In a bowl, mix the olive oil, lemon juice, crushed garlic and cumin powder. Set dressing aside.

2 - Put 1 inch of water on to boil in a medium-sized sauce pan. When it boils, add the carrots and par-boil for 1 minute (no more!). Remove from heat, drain the carrots and rinse them in cold water until they are cool. The carrots should be bright orange and crisp-tender.

3 - Add the carrots, chick peas and chopped parsley to the dressing, stir to coat everything.

4 - Let the salad rest for at least an hour. Several hours is better, overnight in the fridge is fine.

5 - Add the crumbled feta if you wish and season with several grinds of fresh black pepper. Serve with crusty bread, olives and a simple green salad for a wonderful summer lunch.