Warm and Spiced Carrot Salad

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