About the Recipe
A wonderful way to brighten up your table is to serve this easy Moroccan-inspired carrot salad, infused with an exotic dressing that is both spicy and sweet.
1kg (2¼lb) carrots, peeled and trimmed 3 whole garlic cloves 1 tsp salt For the dressing: ⅔ cup extra-virgin olive oil 1 tbsp cider vinegar 1 tbsp fresh lemon juice 1 tsp ground cumin ½ tsp Turkish red pepper flakes 2 tsp paprika 2 tsp honey or caster (superfine) sugar 2 tsp orange blossom water ½ tsp sea salt 2 tsp hot chilli paste (harissa) (optional) For the garnish: 1 tbsp finely chopped fresh coriander (cilantro)
Cut the carrots with a sharp knife or a julienne blade into matchsticks or cut into thin slices. Bring a pan of lightly salted water to a boil and add the carrots and garlic. Cover, reduce the heat and simmer for about 10 minutes or until just tender. Drain in a colander and discard the garlic. Transfer the carrots to a bowl.
Whisk all the dressing ingredients together in a small bowl. Pour over the carrots while they are still warm. Toss until the carrots are evenly coated and leave for at least 1 hour to allow the flavours of the dressing to be absorbed. Taste and adjust the seasoning. Place the carrot salad in a wide, shallow serving bowl and garnish with coriander. Serve at room temperature.