Spicy Moroccan carrot salad
45 minutes, plus cooling time
Adapted from "Plenty" by Yotam Ottolenghi.
2 pounds carrots
1/3 cup olive oil, plus extra to finish
1 onion, finely chopped
1 teaspoon sugar
3 garlic cloves, crushed
1 serrano chile, finely chopped (and seeded, if you want less heat)
1 green onion, finely chopped
1/8 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 teaspoon ground coriander
3/4 teaspoon ground cinnamon
1 teaspoon sweet paprika
1 teaspoon ground cumin
1 tablespoon white wine vinegar
1 tablespoon chopped preserved lemon
2 1/2 cups cilantro leaves, coarsely chopped, plus extra to garnish
1/2 cup Greek yogurt, chilled
1. Peel the carrots
and cut them, depending on their size, into cylinders or semicircles one-half-inch thick; all the pieces should end up roughly the same size. Place in a large saucepan and cover with salted water. Bring to a boil, then turn down the heat and simmer until tender but still crunchy, about 10 minutes. Drain in a colander and leave to dry out.
2. Heat the oil
in a large pan and sauté the onion over medium heat until soft and slightly brown, about 12 minutes. Add the cooked carrots to the onion, followed by the sugar, garlic, chile, onion, cloves, ground ginger, coriander, cinnamon, paprika, cumin, vinegar and preserved lemon.
from the heat. Season liberally with salt, stir well and leave to cool.
4. Before serving,
stir in the cilantro, taste and adjust the seasoning if necessary. Serve in individual bowls with a dollop of yogurt, a drizzle of oil and a garnish of the extra cilantro.