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)

©2021 Stella's Cookbook. Proudly created by Danielle Demblon

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