Spicy Moroccan Carrot Salad

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 lbs carrots
• 1/3 cup olive oil, plus extra to garnish
• 1 onion, minced
• 1 teaspoon sugar
• 3 garlic cloves, crushed
• 1 serrano chili, minced (and seeded, if you want less heat)
• 1 green onion, minced
• 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 wine vinegar
• 1 tablespoon preserved lemon, chopped (quick preserved lemon)
• kosher salt
• 2 1/2 cups fresh cilantro, coarsely chopped plus extra to garnish
• 1/2 cup greek yogurt, chilled

Recipe

• 1 peel carrots and dice them; place in a large saucepan and cover with salted water.
• 2 bring to a boil, then reduce heat and simmer until crisp-tender, about 10 minutes; drain and leave in colander to dry out.
• 3 heat oil in a large skillet, over medium heat, and cook onion until softened and it begins to brown, about 12 minutes; add the cooked carrots, sugar, garlic, chile, green onion, cloves, ground ginger, coriander, cinnamon, paprika, cumin, vinegar, and preserved lemon (basically everything except the salt, cilantro, and yogurt).
• 4 remove from heat and season liberally with salt, stir well, and let cool.
• 5 before serving, stir in the cilantro, taste and adjust seasonings accordingly.
• 6 serve in individual bowls with a dollop of yogurt, drizzle of oil, and a sprinkling of extra cilantro.