Spicy Moroccan carrot salad

Name: Spicy Moroccan carrot salad
Yield: Serves 4
Cuisine: Moroccan
Ingredients: 1 tbsp chopped preserved lemon skin; 1 tbsp white wine vinegar; 1/8 tsp ground cloves; 1 spring onion, finely chopped; ¼ tsp ground ginger; 120 ml Greek yoghurt, chilled; salt; 40 g chopped fresh coriander, plus extra to garnish; ½ tsp ground coriander; 1 medium onion, finely chopped; ¾ tsp ground cinnamon; 80 ml olive oil, plus extra to finish; 1 tsp caster sugar; 3 garlic cloves, crushed; 1 tsp sweet paprika; 1 kg carrots; 2 medium green chillies, finely chopped; 1 tsp ground cumin

Preparation info

Serves
4

Difficulty
Easy

Appears in

Plenty

By Yotam Ottolenghi

Published 2010

About

There are countless variations on this gutsy salad, all incorporating sweet spices, fresh herbs and some sort of lemony kick. My version is intense and will go well as one component in a feast of Middle Eastern salads, or just to accompany fried fish. You can serve it warm, as well as cold, with Freekeh pilaf for instance.

Ingredients

1 kg carrots
80 ml olive oil, plus extra to finish
1 medium

Africa
Morocco
Side dish
Vegetarian
Gluten-free
Spicy
Mediterranean

Method

Peel the carrots and cut them, depending on their size, into cylinders or semi-circles 1cm thick; all the pieces should end up roughly the same size. Place in a large saucepan and cover with salted water. Bring to the boil, then turn down the heat and simmer for about 10 minutes or until tender but still crunchy. Drain in a colander and leave to dry out.