1. Peel and dice the carrots into 1cm cubes.
2. Place the carrots and garlic cloves in a saucepan of cold water and bring to the boil and cook until ‘al dente’. Do not over-cook.
3. Drain the carrots and reserve the garlic.
4. Cool the carrots under cold running water. Drain and dry thoroughly and place in a salad bowl.
5. To make the salad dressing, place the softened garlic cloves in a small mixing bowl and crush with the back of a fork.
Add the Charmoula and white wine vinegar and mix together to form a paste. Mix in the olive oil.
6. Pour the dressing onto the cooled carrots.
