Tangy and brightly coloured these carrots add plenty of flavour to a vegetarian meal.
700g (1½ lb) carrots, peeled and thickly sliced, or 2 bunches small carrots, peeled Salt and flaky sea salt 1-2 lemons ¼ tsp caster sugar 1 clove garlic, peeled and sliced into slivers 1 Tbsp extra virgin olive oil ¼ tsp ground cinnamon ¼ tsp ground cumin ¼ tsp paprika 1 Tbsp torn parsley leaves
1 Put carrots in a saucepan, cover with cold water, add a few pinches of salt, bring to the boil and cook gently for 5-7 minutes, or until half-cooked. Drain and rinse with cold water to halt the cooking. Drain and dry off on paper towels.
2 Remove zest from 1 lemon and set it aside. Mix sugar and 2 tablespoons of lemon juice together, add a few pinches of flaky sea salt and the garlic. Transfer carrots to a shallow bowl and pour over dressing. Toss gently. Marinate carrots at room temperature for 2-3 hours.
This Moroccan salad works well with tagines, adding tang and spice along with a bright pop of colour. It’s also good included in a vegetarian feast with Middle Eastern dishes of eggplant, chickpeas or grains like freekeh, peppers and a bowl of minty yoghurt.