Moroccan Carrot Salad
Morocco's bright orange side: carrots just-tender, dressed warm in cumin, paprika, garlic, lemon and olive oil with a pinch of cinnamon.
Overview
Carrots are sliced into rounds (or batons), boiled in salted water 8-10 minutes until just tender (still with a slight bite). Drained and tipped warm into a bowl with a dressing of cumin, paprika, crushed garlic, lemon juice, olive oil and a tiny pinch of cinnamon. Tossed and left to cool. Coriander, parsley and a final drizzle of olive oil at serving.
Ingredients
- 500 g carrots (peeled, sliced into 5 mm rounds, or 5 cm batons)
- 1 teaspoon salt (for boiling)
Dressing
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice (about 1 lemon)
- 3 garlic cloves (crushed to a paste with ½ teaspoon salt)
- 1 ½ teaspoons ground cumin
- 1 teaspoon sweet paprika
- ¼ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper (optional, for a little heat)
- 1 teaspoon caster sugar (balances the lemon)
- ½ teaspoon salt (to taste)
To finish
- 2 tablespoons fresh coriander (chopped)
- 1 tablespoon fresh flat-leaf parsley (chopped)
- 1 tablespoon extra-virgin olive oil (drizzle)
Method
Stage 1 - Cook the carrots
- Bring a pot of salted water to a boil.
- Add the carrots; boil 8-10 minutes until just tender - a knife should slip in with slight resistance.
- Drain; do NOT rinse with cold water.
Stage 2 - Dressing
- While the carrots cook, whisk olive oil, lemon juice, garlic-salt paste, cumin, paprika, cinnamon, cayenne (if using), sugar and ½ teaspoon salt in a wide bowl.
Stage 3 - Combine warm
- Tip the drained warm carrots into the bowl with the dressing.
- Toss gently - the warm carrots will soak up the dressing.
- Taste; adjust salt or lemon.
Stage 4 - Rest
- Let cool to room temperature, 30 minutes (or refrigerate longer - flavours improve).
Stage 5 - Serve
- Scatter coriander and parsley.
- Drizzle a final spoon of olive oil.
- Eat at room temperature or slightly chilled.
Notes
- Just tender, not soft: Boil until a knife slips in with a small resistance. Soft carrots fall apart in the dressing and the texture suffers.
- Dressing on warm carrots: The warmth is what makes the carrots take on the dressing's flavour. Cold carrots tossed in dressing just sit there with vinaigrette around them.
- Improves on day 2: Make a day ahead if you can; the carrots deepen in flavour overnight.
Storage
- Refrigerate 4 days.
- The salad is at its best on day 2-3. Bring to room temperature before serving.
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