20 Jul Spicy Moroccan Carrot Salad
Posted at 04:15h
in
by lunabean
Yields6 ServingsPrep Time10 minsCook Time25 minsTotal Time35 mins 2 Lbs carrots
⅓ cup Durant Olive Mill Koroneiki EVOO, plus more for finishing
1 Medium onion, finely chopped
1 tbsp honey
3 Garlic cloves, crushed
2 Medium jalapeños, finely chopped
⅛ tsp ground cloves
½ tsp ground ginger
Pinch of cinnamon
1 tsp sweet paprika
2 tsp ground cumin
1 tbsp Aperö Fig Balsamic Vinegar
Sea salt
2 ½ cups cilantro leaves, chopped
½ cup Greek yogurt, chilled
1Peel and cut carrots into cylinders or semicircles 1/2 inch thick; all the pieces should be roughly the same size.
2Place in a large saucepan and cover with salted water.
3Bring to boil, then turn down heat to simmer for about 10 minutes or until tender but still crunchy.
4Drain in a colander and leave to dry out.
5Heat the olive oil in a large pan and sauté the onion for 12 minutes on medium heat until soft and slightly brown.
6Add the cooked carrots to the onion, followed by all the remaining ingredients apart from the cilantro and yogurt.
8Sprinkle liberally with salt, stir well and leave to cool.
9Before serving stir in cilantro, taste and adjust the seasoning if necessary.
10Serve in individual bowls with a dollop of yogurt and a healthy drizzle of Durant Olive Mill Koroneiki EVOO and extra cilantro.
Ingredients
2 Lbs carrots
⅓ cup Durant Olive Mill Koroneiki EVOO, plus more for finishing
1 Medium onion, finely chopped
1 tbsp honey
3 Garlic cloves, crushed
2 Medium jalapeños, finely chopped
⅛ tsp ground cloves
½ tsp ground ginger
Pinch of cinnamon
1 tsp sweet paprika
2 tsp ground cumin
1 tbsp Aperö Fig Balsamic Vinegar
Sea salt
2 ½ cups cilantro leaves, chopped
½ cup Greek yogurt, chilled
Directions
1Peel and cut carrots into cylinders or semicircles 1/2 inch thick; all the pieces should be roughly the same size.
2Place in a large saucepan and cover with salted water.
3Bring to boil, then turn down heat to simmer for about 10 minutes or until tender but still crunchy.
4Drain in a colander and leave to dry out.
5Heat the olive oil in a large pan and sauté the onion for 12 minutes on medium heat until soft and slightly brown.
6Add the cooked carrots to the onion, followed by all the remaining ingredients apart from the cilantro and yogurt.
8Sprinkle liberally with salt, stir well and leave to cool.
9Before serving stir in cilantro, taste and adjust the seasoning if necessary.
10Serve in individual bowls with a dollop of yogurt and a healthy drizzle of Durant Olive Mill Koroneiki EVOO and extra cilantro.
Spicy Moroccan Carrot Salad
