Description
Experience the vibrant flavors of Andalucia with this Moorish-inspired dish of spicy carrots, enhanced by toasted cumin seeds and garlic. Perfect for summer BBQs and picnics.
Ingredients
Units
Scale
- 1 kg of carrots, gently scrubbed
- 2 cloves of garlic, root removed and finely chopped
- 1 tbsp of toasted cumin seeds
- 2-3 tbsp extra virgin olive oil
- 1 tbsp of sherry vinegar
- Salt and pepper, to taste
Instructions
- Place the carrots in a pan and cover with water. Add 2 tsp of salt.
- Bring to a boil and cook until the carrots are tender, approximately 20 minutes. Test tenderness by using a table fork.
- Drain the carrots and leave them to cool. They will cool faster if spread out on a tray or cooling rack.
- Once cooled, peel the carrots and slice them into rounds.
- In a dry pan, toast the cumin seeds over medium heat until fragrant, about 2-3 minutes. Be careful not to burn them.
- In a large bowl, combine the sliced carrots, chopped garlic, toasted cumin seeds, olive oil, and sherry vinegar. Toss to coat evenly.
- Season with salt and pepper to taste.
- Serve at room temperature as a tapa or side dish.
Notes
- Boil the carrots in their skins for an intense flavor, then peel them once cooled.
- Toast cumin seeds in a dry pan to enhance their flavor.
- Always serve this dish at room temperature for the best taste.
- It’s versatile and pairs well with BBQ’d Moroccan chicken, fish, pork, roast lamb, or even a simple roast chicken.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 5
- Sodium: 300
- Fat: 5
- Carbohydrates: 10
- Fiber: 3
- Protein: 1
- Cholesterol: 0