Plenty: Vibrant Recipes from London's Ottolenghi
Spicy Moroccan Carrot Salad
Page 14
Cuisine: Moroccan/Algerian/Tunisian | Course Type: Salads
(1 review)
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Recipe Reviews
Zosia from Toronto, ON
This is a delicious cooked carrot salad flavoured with the traditional Moroccan spice blend of cumin, ginger and cinnamon with a kick of heat provided by fresh green chilies.
The carrots are sliced and cooked briefly until tender-crisp while chopped onions are sautéed in olive oil. Everything is combined with fresh herbs, garlic, and spices. The heat and richness of the dish is balanced by the addition of preserved lemons and vinegar.
The author says to serve this warm or cold with a dollop of yogurt…I preferred it warm.
This is a strongly flavoured “salad” that needs be served with milder tasting items – I went with Ottolenghi’s suggestion of Freekeh Pilaf and fish.
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