Moroccan carrot salad
I love the way the sweetness of the carrots tastes with the fragrant spices and this makes an excellent salad served alongside a selection of mezze plates, or with some barbecued meats or kebabs (see the lamb kefte recipe).
This recipe originally appeared in House & Garden magazine, photos courtesy of Oivind Haug.
- 4 medium organic carrots, peeled and left whole
- 2tbsp olive oil
- 1 white onion, diced
- 1tsp ground coriander
- 1tsp ground cumin
- 20g fresh coriander, leaves picked from the stalk, roughly chopped
- 1tsp honey
- 1tbsp lemon juice
- Sea salt and freshly ground black pepper
- Cook the carrots in boiling water for 3-4 minutes until cooked but still retaining a little crunch. You can test them by piercing with a skewer, it should meet some resistance. Cool and slice thinly on a diagonal.
- Heat the oil in a sauté pan and fry the onions with a pinch of salt for 5 minutes or until soft and sweet but not coloured. Add the ground spices and the carrots to the pan, with a splash of water and more salt and pepper and continue to cook for another 3-5 minutes until the carrots are completely soft.
- Add the lemon juice, honey and the fresh coriander and mix well before serving. This can be served warm or cold and like the courgettes, on its own or as an part of a mixture of dishes.