Easy Carrot Salad with Cumin, Parsley and Lemon

Out foraging at the local farms the other day, it’s clear the last of the carrot harvest is upon us. At Michell Farms, 10 pound bags of carrots can be had for song, and I’m determined to sing their praises.
They might be big and woody-looking, but their flavour is intense, not only for juicing, but for a few versatile and easy to make dishes. One is a warm sliced carrot salad, the other, a dip to be used with warm pita or other Middle Eastern breads, or even slices of freshly baked baguette. Both take cues from Middle Eastern spices, with cumin, paprika and hits of olive oil and vinegar.They can be used as a side dish, condiment or accompaniment or delicious appetizer.
Here we go!
Keith Talent’s Carrot Salad
Serves Two
1 lb carrots, peeled and cooked whole until al dente and sliced into coins
1 clove garlic, crushed
1/4 cup lemon juice
1/4 cup olive oil
1/2 cup chopped parsley
1/2 tsp. cumin
1 tsp. paprika
Red chile flakes to taste
Salt to taste
 
Cook the carrots in boiling salted water until almost done, or al dente. Meanwhile, make the dressing, keeping the chopped parsley aside. Slice the just cooked and still warm carrots into coins or other shapes that take your fancy. Of course, this all depends on the size of your carrots. (I had to split mine in half lengthwise, and then cut diagonals). Toss the carrot shapes in the dressing and toss in the parsley. Plate and enjoy while still warm.




Moroccan Carrot Dip
Makes about 3 cups
2 lbs. old carrots, peeled and chunked
2 tsp. harissa
4 tsp. ground cumin
6 Tbsp. red wine vinegar
8 Tbsp. olive oil
3 cloves garlic, crushed
1 tsp. ginger
salt to taste
Olives for garnish
Cook the peeled and chunked carrots in boiling salty water until very soft. Drain and add to a blender or food processor, adding the rest of the ingredients until you have a cohesive mash – but don’t overdo it. Taste for salt or other spices, but remember, refrigeration will intensify these flavours. Refrigerate until ready to serve. Serve with hot pita, lavash, sangak or baguette slices. Delicious.



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