Apropos Carrots…

by Julia Recker

Your newest post reminded me of this tasteful and aesthetic morrocan carrot salad I had recently. It comes from peace food (a cookbook of Ruediger Dahlke I immediately fell in love with!). I slightly changed the recipe and made up this vegan version. I replaced the coriander with fresh mint, used soy instead of a classic dairy yoghurt and added one red chili as I love spicy dishes. I am totally rapt away by this mixture of spices that perfectly match with carrots and bring along this special wistful feeling that makes you dream of faraway countries. 
Morrocan Carrot Salad
serves 4 

1 kg carrots
4 tbsp olive oil
1 medium onion
2 spring onions
3 garlic cloves 
1 green chili
1 red chili
1/2 tsp ground clove
1 inch fresh ginger 
1 tsp ground cinnamon
1 tsp paprika
1 tsp cumin seeds
1 tbsp apple vinegar
1 tbsp lemon zest
1tbsp agave syrup
1 pinch of salt

garnish with 1 spoonful soy yoghurt + fresh mint

Start with peeling the carrots. Cut them into pieces and cook for about 10 minutes in salty water, so they are soft but still firm to the bite. Meanwhile prepare the spice mix. Chop the onions, chili, press the garlic and grate the lemon zest. Heat olive oil in a large pan and roast onions gently until brownish. Add all other ingredients except the yoghurt and mint and mix.
Drain the carrots and add them to the pan. Stir again until well combined.
Place in a serving bowl, garnish with soy yoghurt and fresh mint. 
Enjoy warm! 

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