I used up the last of the summer seasons carrots from my garden for this salad recipe. They were still lovely and sweet. I served it over the Freekeh Pilaf recipe from the same book.
Spicy Moroccan Carrot Salad (from Plenty by Yotam Ottolenghi)
1kg carrots, cut into 1cm pieces
1 tbsp oil
1 onion, finely chopped
1 tsp caster sugar
3 garlic cloves, crushed
2 green chillis, finely chopped
1 spring onion, finely chopped
1/8 tsp ground cloves
1/4 tsp ground ginger
1/2 tsp ground coriander
3/4 tsp ground cinnamon
1 tsp sweet paprika
1 tsp ground cumin
1 tbsp white wine vinegar
1 tbsp chopped preserved lemon skin
40g chopped coriander
120ml Greek yoghurt
Place the carrots in a large saucepan and cover with water. Bring to the boil and then reduce to a simmer for 10 mins. Drain and leave to dry.
Heat the oil in a frying pan and fry the onion over a low heat until soft and slightly brown. Add the carrots to the pan followed by the remaining ingredients apart from the coriander and yoghurt. Season with salt, stir until combined and then set aside to leave to cool.
Stir in the coriander just before serving. Then divide between 4 bowls with a spoonful of the yoghurt and a drizzle of olive oil.