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Spicy Moroccan Carrot Salad
- 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
- 2½ cups cilantro leaves, chopped
- ½ 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.
Nutrition Facts
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