It was on my first visit to Morocco that I discovered how well spices complement the sweetness of carrots. Conveniently, this salad can be made ahead. Serve it as part of a meze spread, or as a side salad.
If the tufty carrot stems are still green, leave them intact. Halve the carrots lengthways. Cut the red pepper in half, discard the seeds and stem, then chop finely. Peel the garlic and ginger and slice into very fine slivers.
Put the carrots, red pepper, garlic and ginger into a saucepan and strain in the orange and lemon juice through a sieve. Stir in the cider vinegar and spices. Cover and simmer very gently over a low heat for 6-8 minutes or until the carrots are cooked but still have a slight resistance. Remove from the heat and leave until cold.
Set aside a few small mint leaves. Chop the rest finely and stir into the carrots with the olive oil. Season to taste with salt and black pepper. Transfer the salad to a serving bowl, garnish with the reserved mint leaves and serve at room temperature.
© 2010 Josceline Dimbleby. All rights reserved.