Honey-spiced carrot salad

Honey-spiced carrot salad

By
From
Cairo Kitchen
Serves
4-6
Photographer
Jonathan Gregson

Both red and orange carrots are available in Egypt. The orange variety is found year round, while the red ones have a short season and are used mainly to make jam. For this recipe, we have used the common orange carrots and have added a little sweetness and spice to them.

Ingredients

Quantity Ingredient
500g carrots, peeled and sliced
50g raisins
2 tablespoons walnuts, roughly chopped
2 tablespoons fresh coriander, chopped, plus extra leaves to garnish
1 tablespoon fresh dill, chopped
1/2 teaspoon ground cinnamon
1/2 teaspoon allspice
2 tablespoons honey
1 lemon, juiced
2 teaspoons olive oil
salt

Method

  1. Bring a large pot of salted water to the boil and prepare a large bowl of iced water. Blanch the carrots in the boiling water for 5 minutes. Drain and place in the iced water to stop the cooking and retain the bright colour.
  2. Meanwhile, soak the raisins in lukewarm water for 15 minutes until softened, then drain.
  3. In a large bowl, mix together carrot, raisins, walnuts, the chopped coriander and dill.
  4. Season with the cinnamon, allspice, honey, lemon, olive oil and salt, to taste. Toss all together and garnish with the fresh coriander.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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