Since we moved back to New York, we’ve been getting a farm share each week from Corbin Hill Food Project. It’s a fantastic CSA – $15 a week for a whole bunch of vegetables and a fruit option, and they have lots of pickup locations in West Harlem and the Upper West Side.
This week, I decided to use some purple carrots, chiles, and onions I got in my share to try making Ottolenghi’s Moroccan Carrot salad from “Plenty”. I have mixed thoughts on Ottolenghi – Jon and I had a kinda underwhelming meal at his restaurant in London (cold hard rice dish – yuck!), but on the other hand, the pictures in his cookbooks always look amazing. This dish was really good, and I served it with wheat berries (cooked in apple cider with bay leafs) and Greek yogurt. Enjoy!
- 1 bunch carrots
- 1/3 cup olive oil, plus extra to finish
- 1 onion, finely chopped
- 1 teaspoon sugar
- 3 garlic cloves, crushed
- 1 hot chile, finely chopped (and seeded)
- 1 green onion, finely chopped
- 1/4 teaspoon ground ginger
- 1/2 teaspoon ground coriander
- 3/4 teaspoon ground cinnamon
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 tablespoon white balsamic vinegar
- 1 tablespoon chopped preserved lemon (I got this from Trader Joes)
- 1 cup cilantro leaves, coarsely chopped, plus extra to garnish
- 1/2 cup Greek yogurt, chilled
1. Cut carrots – depending on their size all the pieces should end up roughly the same size. Place in a large saucepan and cover with salted water. Bring to a boil, then turn down the heat and simmer until tender but still crunchy, about 10 minutes. Drain in a colander and rinse to cool.
2. Heat the oil in a large pan and saute the onion over medium heat until soft and slightly brown, about 12 minutes. Add the cooked carrots to the onion, followed by the sugar, garlic, chile, green onion, ground ginger, coriander, cinnamon, paprika, cumin, vinegar and preserved lemon.
3. Remove from the heat. Season with salt, stir well and leave to cool.
4. Before serving, stir in the cilantro, taste and adjust the seasoning if necessary. Serve in individual bowls with a dollop of yogurt, a drizzle of oil and a garnish of the extra cilantro.