Moroccan Carrot Salad

Reader Kochava Amar, from Tel Aviv, emailed us the following recipe and photo; it’s her family’s favorite salad, she writes.

Serves 4

Ingredients

• 1 pound carrots, peeled
• 4 tablespoons extra virgin olive oil
• 2 garlic cloves, chopped
• 1 tablespoon salt
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon dried crushed red chilli flakes
• 1 cup sugar
• 3 tablespoons chopped cilantro or parsley plus a few leaves to garnish
• Freshly squeezed juice of 1 orange
• 4 tablespoons of freshly squeezed lemon juice
• 1/4 teaspoon ground cloves

Directions

1. Using a hand grater or food processor (fitted with a grater blade), grate the carrots and turn into a large bowl.
2. Heat 2 tablespoons of the oil in a small skillet over medium heat, add the garlic and fry for two minutes, or until the garlic starts to color. Add the salt, cumin, chilli flakes and sugar; stir to blend. Remove from heat and let it cool slightly.
3. Stir in the remaining oil, chopped cilantro, orange juice, lemon juice, and ground cloves. Pour over the carrots and toss well.
4. Cover and refrigerate for 4 hours or overnight, Spoon into a serving bowl and garnish with some cilantro leaves.

For those who prefer it less spicy, you may skip the chilli flakes. Try it, your family will love it.

[I tried this last evening, and found it delightful. CS]

Enjoy!

Kochava Amar