Preparation

• Bring a pan of water to the boil. Add the carrots and cook until tender and then rinse them with cold water.
• Drain the carrots and then mix them with the olives, red peppers and radishes.
• In another bowl combine the garlic, pepper, cinnamon, salt, parsley, lemon and olive oil.
• Mix to combine Pour the marinade over the carrot, olives and radishes and toss to coat.
• Cover and refrigerate at least 1/2 hour for flavors to meld.
• Serves 4. This recipe can be doubled or tripled.