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

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

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.

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Ingredients

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