Warm and Spiced Carrot Salad

IngredientQuantityMeasurement
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
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.