Sevillian marinated carrots (zanahorias aliñadas)
Adapted from Anya von Bremzen's The New Spanish Table. Anya discovered the vegan tapa, fragrant with spices and tangy with lemon, at Las Golondrinas, a tapas bar in Seville's Triana quarter.
Serves 8 to 10 as a light tapa
1 pound carrots (about 1 1/2 inches in diameter), trimmed and scraped
3 to 4 large garlic cloves, chopped
1 1/2 to 2 teaspoons cumin seeds
2 teaspoons dried oregano
1 pinch of crushed red pepper flakes
1 tablespoon finely chopped Italian parsley, plus more for garnish
1 teaspoon sea salt
1/2 cup plus 1 teaspoon fragrant extra-virgin olive oil
1/2 cup fresh lemon juice
1 1/2 tablespoons best-quality red wine vinegar
Place the carrots in a large pot of boiling salted water and cook until crisp-tender, 8 to 10 minutes. Drain the carrots and let cool just enough to handle, then cut them into 1/4-inch slices.
While the carrots are cooking, place the garlic, cumin, oregano, red pepper flakes, 1 tablespoon of parsley, salt and 1 teaspoon of olive oil in a mortar and, using a pestle, mash them into a medium-fine paste. Whisk the lemon juice into the garlic paste.
Place the carrot slices in a glass bowl while they are still warm and pour the garlic paste over them. Add the vinegar and the remaining 1/2 cup olive oil and toss to mix. Cover the bowl with plastic wrap and let marinate for at least 6 hours or refrigerate overnight. The carrots can be refrigerated for a least a week. Let them come to room temperature before serving, place in a serving bowl and garnish with parsley.