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

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.