2 tablespoons (30 ml) olive oil

1/3 cup (75 ml) lime juice

1 tablespoon (15 ml) finely chopped fresh mint

1 teaspoon (5 ml) ground cumin

Salt and pepper

In a large bowl, combine all the ingredients. Season with salt and pepper. Set aside.

In a wok, soften the carrots and garlic in the oil. Cook gently without browning for about 15 minutes. Add the dressing and toss to coat. Cover with plastic wrap and let cool to room temperature.

Serve or refrigerate.

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