I’m rather fond of carrots. Baked, spiced, pickled, roasted, dip, you name it. This salad recipe from Greg and Lucy Malouf’s New Middle Eastern Food is spectacular…
Peel 2 large carrots, then use the peeler to make long ribbons. Set aside.
1 clove garlic (I used purple), crushed with 1/2 teaspoon sea salt
1/4 teaspoon cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon paprika (I used smoked)
1/4 teaspoon chilli powder
juice of a large lemon
2 tablespoons extra virgin olive oil
drizzle of honey
splash of orange flower water
Put all dressing ingredients into screwtop jar, shake well to combine. Pour over carrots.
Serves 4 as a side dish.