20 Jul Spicy Moroccan Carrot Salad
Peel and cut carrots into cylinders or semicircles 1/2 inch thick; all the pieces should be roughly the same size.
Place in a large saucepan and cover with salted water.
Bring to boil, then turn down heat to simmer for about 10 minutes or until tender but still crunchy.
Drain in a colander and leave to dry out.
Heat the olive oil in a large pan and sauté the onion for 12 minutes on medium heat until soft and slightly brown.
Add the cooked carrots to the onion, followed by all the remaining ingredients apart from the cilantro and yogurt.
Remove from heat.
Sprinkle liberally with salt, stir well and leave to cool.
Before serving stir in cilantro, taste and adjust the seasoning if necessary.
Serve in individual bowls with a dollop of yogurt and a healthy drizzle of Durant Olive Mill Koroneiki EVOO and extra cilantro.
Ingredients
Directions
Peel and cut carrots into cylinders or semicircles 1/2 inch thick; all the pieces should be roughly the same size.
Place in a large saucepan and cover with salted water.
Bring to boil, then turn down heat to simmer for about 10 minutes or until tender but still crunchy.
Drain in a colander and leave to dry out.
Heat the olive oil in a large pan and sauté the onion for 12 minutes on medium heat until soft and slightly brown.
Add the cooked carrots to the onion, followed by all the remaining ingredients apart from the cilantro and yogurt.
Remove from heat.
Sprinkle liberally with salt, stir well and leave to cool.
Before serving stir in cilantro, taste and adjust the seasoning if necessary.
Serve in individual bowls with a dollop of yogurt and a healthy drizzle of Durant Olive Mill Koroneiki EVOO and extra cilantro.