Moroccan Cooked Carrot Salad

Serves 4 (photo shows only a small amount of what it makes)

This is my attempt* to recreate a nice salad I bought from a Moroccan vendor at the market. He is lovely and makes lots of nice salads but they are sold in plastic containers. I had people over the other day so bought a swag of his salads and have kept the plastic containers to store leftovers in. Photo shows leftovers of the salad I made based on his. It's nice and lemony/vinegary. When I have time, I'll ask if he offers cooking lessons, but for the meantime, here's this one I thought I could do, made with delicious organic carrots from another farmers' market vendor.
*using a mix of a couple of recipes online with a couple of my own variations

INGREDIENTS
8-12 carrots, peeled/well scrubbed and thinly sliced
2 large garlic cloves
3 to 4 tablespoons extra virgin olive oil (to taste)
Salt to taste
½ teaspoon freshly ground pepper
1 tsp. ground cumin (or, better: 1 tsp. cumin seeds, lightly toasted and ground)
1⁄4 tsp. paprika
3 pinches cayenne
2 pinches ground cinnamon
2 to 3 Tbsp. fresh lemon juice (to taste)
1-2 Tbsp. cider vinegar (to taste)
¼ cup chopped flat-leaf parsley (I used coriander instead and it was nice too)

FOR THE GARNISH (optional)
black olives
2 hard boiled eggs, cut in wedges


PREPARATION
Place the carrots and whole garlic cloves in a steamer above 1 inch of boiling water, cover and steam 5 to 8 minutes, until tender. Remove from the heat, rinse with cold water, and drain on paper towels. I actually used my 'multicooker' with a tiny amount of water and didn't need to drain them.
Mix through with the rest of the ingredients. Taste and adjust salt and lemon juice and vinegar as desired. Transfer to a platter, and decorate with olives and hard-boiled eggs if desired. Serve at room temperature.

Tip
Advance preparation: You can make this several hours before serving. The dish, without the lemon juice/vinegar and parsley, will keep for a couple of days in the refrigerator. Reheat gently on top of the stove and add the lemon juice and parsley.