Spicy Moroccan Carrot Salad

This is a great carrot salad with exotic flavors which I also found in Yotam Ottolenghi's book, Plenty. It's a vegetarian cookbook that I've been cooking from lately to try and incorporate more vegetables into my daily regimen. I substituted honey in the recipe for the sugar.

Spicy Moroccan Carrot Salad

Serves 4

2 lbs carrots

1/3 cup olive oil and extra to finish

1 medium onion, finely chopped

1 teaspoon honey

2 garlic cloves, crushed

2 medium green chiles, finely chopped (I used 1 serrano chile)

1 green onion, finely sliced

1/8 teaspoon ground cloves

1/4 teaspoon ground ginger

1/2 teaspoon ground coriander

3/4 teaspoon ground cinnamon

1 teaspoon sweet paprika

1 teaspoon ground cumin

1 tablespoon white wine vinegar

1 tablespoon chopped preserved lemon (substitute juice and zest of 1/2 lemon)

2 1/2 cups cilantro leaves

1/2 cup greek yogurt, chilled

Peel the carrots and cut them into 1/2 inch slices; they should all be roughly the same size. Place the carrots in a large saucepan with salted water to cover. Bring to a boil then turn down to a simmer. Simmer the carrots for about 10 minutes or until crisp tender. Drain and leave to cool slightly.

Heat the oil in a large pan and sauté the onion for about 12 minutes on medium heat until soft and slightly brown. Add the cooked carrots to the onion, followed by all the remaining ingredients, with the exception of the cilantro and yogurt. Remove from heat. season with salt, stir well and leave to cool.

I unfortunately didn't take a picture of the finished dish but nevertheless it was great and keeps well in the frig....#cravethegoodness