Warm and Spiced Carrot Salad
|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
|white wine vinegar
|chopped preserved lemon rind or grated zest of fresh lemon
|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.