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Spicy Moroccan Carrot Salad

Yields6 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins
 2 Lbs carrots
  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
  tsp ground cloves
 ½ tsp ground ginger
 Pinch of cinnamon
 1 tsp sweet paprika
 2 tsp ground cumin
 1 tbsp Aperö Fig Vinegar
 Sea salt
 2 ½ cups cilantro leaves, chopped
 ½ cup Greek yogurt, chilled
1

Peel and cut carrots into cylinders or semicircles 1/2 inch thick; all the pieces should be roughly the same size.

2

Place in a large saucepan and cover with salted water.

3

Bring to boil, then turn down heat to simmer for about 10 minutes or until tender but still crunchy.

4

Drain in a colander and leave to dry out.

5

Heat the olive oil in a large pan and sauté the onion for 12 minutes on medium heat until soft and slightly brown.

6

Add the cooked carrots to the onion, followed by all the remaining ingredients apart from the cilantro and yogurt.

7

Remove from heat.

8

Sprinkle liberally with salt, stir well and leave to cool.

9

Before serving stir in cilantro, taste and adjust the seasoning if necessary.

10

Serve in individual bowls with a dollop of yogurt and a healthy drizzle of Oregon Olive Mill Koroneiki EVOO and extra cilantro.

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Ingredients

 2 Lbs carrots
  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
  tsp ground cloves
 ½ tsp ground ginger
 Pinch of cinnamon
 1 tsp sweet paprika
 2 tsp ground cumin
 1 tbsp Aperö Fig Vinegar
 Sea salt
 2 ½ cups cilantro leaves, chopped
 ½ cup Greek yogurt, chilled

Directions

1

Peel and cut carrots into cylinders or semicircles 1/2 inch thick; all the pieces should be roughly the same size.

2

Place in a large saucepan and cover with salted water.

3

Bring to boil, then turn down heat to simmer for about 10 minutes or until tender but still crunchy.

4

Drain in a colander and leave to dry out.

5

Heat the olive oil in a large pan and sauté the onion for 12 minutes on medium heat until soft and slightly brown.

6

Add the cooked carrots to the onion, followed by all the remaining ingredients apart from the cilantro and yogurt.

7

Remove from heat.

8

Sprinkle liberally with salt, stir well and leave to cool.

9

Before serving stir in cilantro, taste and adjust the seasoning if necessary.

10

Serve in individual bowls with a dollop of yogurt and a healthy drizzle of Oregon Olive Mill Koroneiki EVOO and extra cilantro.

Spicy Moroccan Carrot Salad