Spicy Moroccan Carrot Salad

side

Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Serves: 6 servings

  • 2 Lbs carrots
  • 1/3 Cup Oregon Olive Mill Koroneiki EVOO, plus extra for garnish
  • 1 Medium onion, finely chopped
  • 1 Tbs honey
  • 3 Garlic cloves, crushed
  • 2 Medium jalapeños, finely chopped
  • 1/8 Tsp ground cloves
  • 1/2 Tsp ground ginger
  • Pinch of cinnamon
  • 1 Tsp sweet paprika
  • 2 Tsp ground cumin
  • 1 Tbsp Aperö Fig Vinegar
  • Sea salt
  • 2 1/2 cups cilantro leaves, chopped
  • 1/2 Cup Greek yogurt, chilled

Instructions

  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.

with Oregon Olive Mill Koroneiki EVOO & Aperö Fig Vinegar

Spicy Moroccan Carrot Salad PDF