Moro's carrot salad

There aren't many recipes that I make more often than the Moroccan carrot salad from the Moro cookbook. It's just a winning dish, not least because it's invariably a hit with those who aren't great fans of carrots and because its depth of flavour is not at all apparent from the look of the dish. This time around I adapted the recipe very slightly to add more toasted and ground cumin seeds than the recipe demands, which gave it a still bigger flavour than usual, which I think was a good thing. The other key to the dish is to make sure that you follow the recipe's instructions regarding the preparation of the carrots: they key being to not overcook them and to then lay them out, well dispersed, to cool. I discovered this week that carrots came from Afghanistan and it seems pretty sure that this dish actually originated in al-Andalus, where carrots were red and yellow (the orange carrot is a later Dutch innovation apparently), so as well as being tasty this dish has nice historical resonance for me.