Algerian Cooked Carrot Salad

As-Salamu Alaikum Sisters / Greetings Reader,

I found this recipe a while ago and as with most recipes that I pin this got put to the back of my mind, for a time I think I forgot about it altogether!



At the moment for no particular reason, other than husband brought home carrots when we already have some I have an abundance of carrots sat in my fridge. Rather than bake them into carrot cake or any other sweet right away I remembered this salad and gave it a go.

The carrot flavour in this salad is mild and sweet due to the carrots being cooked first but also because you get a punchy flavour from the raw garlic, lemon, cumin and olive oil dressing.

If you don't like or despair to have the lingering after taste of raw garlic, I suggest you finely chop the garlic then steam / boil it along with your carrots although it's much more beneficial for your body especially your heart when eaten raw.

To read about the benefits of raw garlic, click here

Algerian Cooked Carrot Salad

recipe adapted slightly from tastingspoons

Serves 2

Ingredients

250 grams carrots, washed and peeled

1 small garlic clove 

1 tablespoon olive oil

1/2 tablespoon lemon juice

1/2 tablespoon coriander or parsley, finely chopped 

1/4 teaspoon ground cumin

1/4 teaspoon brown sugar

salt and pepper to taste

Method

1. Cut carrots at an angle to your desired thickness, mine were about 1/4cm-1/2cm thick, steam for 15-20minutes or until they are cooked through but not mushy.
2. Place cooked carrots in a heat proof bowl and leave to cool slightly.
3. Make the dressing in a separate bowl and then pour onto your carrots.

Served best at room temperature but if you like you can chill it in the fridge just remember to take it out around an hour before serving.