Warm & Spiced Carrot Salad

Carrots served as a warm spicy salad side dish that can be ready in less than 20 minutes. It does not have to be served warm, but can also be made ahead and served cold.

You will need for 4 people as a side dish.

Amounts are a guide only, vary to suit individual tastes.

250gms of carrots, peeled or scrubbed and chopped into 1 cm thick rounds
Olive oil for frying
1 large shallot finely diced (or onion)
2 cloves of garlic, grated or crushed
1 chilli, finely chopped, seeds removed for a milder flavour
Pinch of Ground Ginger and Ground Coriander
1 teaspoon of Smoked Paprika
½ teaspoon of Ground Cinnamon
Tablespoon of White wine vinegar
Tablespoon of chopped preserved Lemon rind or grated zest of Fresh Lemon
Lots of Fresh Coriander Leaves
Fresh Yoghurt


Simmer the carrots in plenty of water until just tender. Drain in a colander.

In a large frypan or saucepan, cover the bottom with olive oil then add the shallots or onion and cook gently to soften for a minute or two.

Add the cooked and drained carrots together with all the other ingredients except the fresh coriander and yoghurt.

Stir well and gently cook for a couple of minutes before removing from the heat. Season generously with rock salt

To serve:

Stir though lots of fresh coriander leaves. Place in a serving bowl. Either top with Greek yoghurt of serve separately.


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