Aromatic Carrot Salad
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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.
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)