Moroccan Carrot Salad

Method

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1. Bring a pan of salted water to a boil and cook the carrot coins for 6 to 8 minutes, until tender but still with a definite bite. They will soften further in the dressing.

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2. While they cook, warm the oil in a small pan over a low heat and add the garlic. Cook 1 minute, until fragrant but not coloured.

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3. Add the cumin, paprika, cinnamon and cayenne and stir for 30 seconds, until the oil turns red and smells strongly of spice. Take off the heat.

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4. Drain the carrots thoroughly and tip them, still steaming, into a bowl.

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5. Pour the spiced oil over at once, add the lemon juice, salt and sugar, and toss well.

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6. Leave to cool to room temperature, about 1 hour, tossing once or twice as it goes.

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7. Fold through the parsley, coriander and olives, scatter with sesame seeds, and taste for salt and lemon before serving.

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Chef’s Tips

• Dress them hot, from the colander. Cold carrots simply will not take it up.
• Do not boil them soft. They keep cooking in the warm dressing.
• It is better after an hour and very good the next day, which makes it useful for a table of small plates.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Flatbread and harissa
• Grilled lamb or chicken
• A plate of other salads

Storage & Reheating

Refrigerated for 5 days. Bring back to room temperature before serving; fridge-cold mutes the spice.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.