Warm and Spiced Carrot Salad

Steps

Recipie By –



250

carrots, peeled and chopped into 1 cm thick rounds



olive oil (for frying)



large shallot or onion, finely diced



Garlic clove, grated or crushed



chili, finely chopped, seeds removed for milder flavour



pinch of ground ginger



pinch of ground coriander



tsp

smoked paprika



0.5

tsp

ground cinnamon



Tbsp

white wine vinegar



Tbsp

chopped preserved lemon rind or grated zest of fresh lemon



fresh coriander leaves



yoghurt

Step
Simmer carrots in plenty of water until just tender. Drain in colander.
In large frypan or saucepan, cover bottom with olive oil, then add shallots/onion and cook gently until soft.
Add cooked and drained carrots together with all other ingredients except for fresh coriander and yoghurt. Stir well and cook gently for a few minutes, then remove from heat, Season with rock salt.
Stir through coriander leaves. Place in serving bowl. Top or serve with yoghurt for the finishing touch.