Slice the carrots into rounds, using the Mandolin.
Place the carrots in the 3L Tupperwave stack cooker, with the cone in the middle.
Add the whole garlic cloves
Cook for about 10 minutes at 80% power.
Remove the surplus water and leave the carrots to cool.
Chop the garlic cloves in the Chop’n’Prep, with the olive oil and the cumin. Add to the carrots.
Press the ½ lemon with the zest n’ Press and add the juice to the other ingredients.
Chop the cilantro in the Chop’n’Prep and add to the carrot mixture.
Salt and pepper. Mix well and serve cold.