Spicy Moroccan Carrot Salad

Submitted by LucyS-D

"This is a twist on the traditional. This recipe seems to call for a lot of cilantro, that is no mistake. Adapted from "Plenty" by Yotam Ottolenghi."

 

• Ready In: 45mins
• Ingredients: 18
• Serves: 4

ingredients

• 2 lbs carrots
• 1⁄3 cup olive oil, plus extra to garnish
• 1 onion, minced
• 1 teaspoon sugar
• 3 garlic cloves, crushed
• 1 serrano chili, minced (and seeded, if you want less heat)
• 1 green onion, minced
• 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 preserved lemon, chopped (Quick Preserved Lemon)
• kosher salt
• 2 1⁄2 cups fresh cilantro, coarsely chopped plus extra to garnish
• 1⁄2 cup Greek yogurt, chilled

directions

1. Peel carrots and dice them; place in a large saucepan and cover with salted water.
2. Bring to a boil, then reduce heat and simmer until crisp-tender, about 10 minutes; drain and leave in colander to dry out.
3. Heat oil in a large skillet, over medium heat, and cook onion until softened and it begins to brown, about 12 minutes; add the cooked carrots, sugar, garlic, chile, green onion, cloves, ground ginger, coriander, cinnamon, paprika, cumin, vinegar, and preserved lemon (basically everything except the salt, cilantro, and yogurt).
4. Remove from heat and season liberally with salt, stir well, and let cool.
5. Before serving, stir in the cilantro, taste and adjust seasonings accordingly.
6. Serve in individual bowls with a dollop of yogurt, drizzle of oil, and a sprinkling of extra cilantro.