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.