This is good, very good. Cold cooked carrot salad has never really appealed to me, but this has changed everything. Make a lot of it as then you can scoff the leftovers for days. It is adapted from Ottolenghi Plenty (14). It makes me glad that I have lots of carrots.
No more words as the puppy is screaming and whining, I have two books in proof to go through and another book to finish + bits and pieces of organisation for other work projects – there are not enough hours in the day ….. and why did I get a new puppy right now?
Spicy Moroccan Carrot Salad: 1kg carrots; 1 onion; 1tsp caster sugar; 3 crushed garlic cloves; couple of chillis (I used a lemon drop chilli); pinch of ground cloves; 1/4 tsp ground ginger; 1//2 tsp ground coriander; 3/4 tsp ground cinnamon; 1 tsp sweet smoked paprika; i tsp ground cumin; 1 tbs vinegar; 1 tbs chopped preserved lemon; chopped coriander; olive oil; greek yoghurt to serve.
Peel the carrots and cut into 1cm discs. Put in a saucepan, bring to the boil and cook until tender but not overcooked. Drain. Meanwhile heat some oil in a frying pan and gently fry the onion and the garlic. Add the cooked carrots and all the other ingredients apart from the coriander and yoghurt. Stir, season and leave to cool. Just before serving stir through the coriander, add a little more oil and serve with yoghurt on the side.
We had it with beetroot hummus, flat bread and Jerusalem grill … more on that tomorrow