Warm and Spiced Carrot Salad

Ingredient: carrots, peeled and chopped into 1 cm thick rounds
Quantity: 250
Measurement: g
Ingredient: olive oil (for frying)
Ingredient: large shallot or onion, finely diced
Quantity: 1
Ingredient: Garlic clove, grated or crushed
Quantity: 2
Ingredient: chili, finely chopped, seeds removed for milder flavour
Quantity: 1
Ingredient: pinch of ground ginger
Ingredient: pinch of ground coriander
Ingredient: smoked paprika
Quantity: 1
Measurement: tsp
Ingredient: ground cinnamon
Quantity: 0.5
Measurement: tsp
Ingredient: white wine vinegar
Quantity: 1
Measurement: Tbsp
Ingredient: chopped preserved lemon rind or grated zest of fresh lemon
Quantity: 1
Measurement: Tbsp
Ingredient: fresh coriander leaves
Ingredient: yoghurt
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.