Warm Moroccan Carrot Salad

Moroccan · Spring · 25 min · Serves 4 · By Eleanor March

This little salad turns up on Moroccan tables as part of a spread of cooked vegetable dishes. The carrots are cooked just until yielding, then dressed warm so they soak up the cumin and garlic. It is as good at room temperature the next day as it is fresh from the pan.

Ingredients

• 600g carrots, cut into thick coins
• 3 tablespoons olive oil
• 2 cloves garlic, crushed
• 1 teaspoon ground cumin
• Half a teaspoon sweet paprika
• Juice of half a lemon
• A handful of coriander, chopped
• Sea salt, to taste

Method

1. Boil the carrots in salted water for 8 to 10 minutes, until just tender but not soft. Drain well.
2. Warm the olive oil in a pan over low heat and gently cook the garlic, cumin, and paprika for a minute, until fragrant.
3. Add the drained carrots and toss to coat in the spiced oil. Cook for two minutes more.
4. Remove from the heat, squeeze over the lemon, and season to taste.
5. Fold through the coriander and serve warm or at room temperature.