Peel and grate the carrots on a Korean grater, or thinly slice them. (I cut the carrot lengthwise into 5-6 plates, without cutting to the end, and then I make thin ribbons with a vegetable peeler). Remove the cheese from the brine and cut into cubes. Wash and chop the parsley.
Beat the oil with lemon juice, vinegar, salt, pepper and ground cumin until an emulsion is obtained.
Wash and dry the salad. I usually take leaf lettuce, corn lettuce, and arugula. Put in a salad bowl and mix with the carrots and cheese cubes.
Add the sauce and stir. Sprinkle with parsley and cumin seeds, and serve immediately.