Ottolenghi’s Spicy Carrot Salad

Spicy carrot salad

6 large carrots, peeled (about 700g in total)
3 tbsp sunflower oil
1 large onion, finely chopped (300g in total)
2 tbsp harissa
1/2 tsp ground cumin
1/2 tsp caraway seeds, freshly ground
1/2 tsp sugar
3 tbsp cider vinegar
30g rocket leaves

Place carrots in a large saucepan, cover with water, and bring to a boil. Decrease the heat, cover, and cook for about 20 mins until the carrots are just tender. Drain and cool. Once cooled cut into 50mm slices.

While the carrots are cooking, heat half the oil in a large frying pan. Add the onion and cook until browned.

Put all of the ingredients (except arugula) into a bowl and toss. Set aside at room temp for 30 minutes for the flavors to meld.


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