Featured Product Balsamic Fig Vinegar $27.00 / Product Add to cart Featured Product Koroneiki Extra Virgin Olive Oil $25.00 / Product Add to cart Recipe Categories Spicy Moroccan Carrot Salad DIFFICULTY Beginner YIELD PREP TIME 10 mins COOK TIME 25 mins TOTAL TIME 35 mins 2 Lbs carrots⅓ cup Durant Olive Mill Koroneiki EVOO, plus more for finishing1 Medium onion, finely chopped1 tbsp honey3 Garlic cloves, crushed2 Medium jalapeños, finely chopped⅛ tsp ground cloves½ tsp ground gingerPinch of cinnamon1 tsp sweet paprika2 tsp ground cumin1 tbsp Aperö Fig Balsamic VinegarSea salt2½ cups cilantro leaves, chopped½ cup Greek yogurt, chilled 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. Share Share Link Close share Copy link Back to Recipes
