Moroccan chef Hassan M'Souli from Sydney's Out of Africa restaurant is happy to share this dish with us, traditionally from the Moroccan town of Fez. Glazed carrots salad is a spring dish and has a delicious combination of sweet and sour. It is best served chilled.
- 2 large carrots
- ¼ cup (60 ml) olive oil
- 2 tsp white vinegar
- 3 tsp icing sugar
- 1 tsp sweet paprika
- ¼ tsp chilli powder
- 2 tsp salt
- 2 tbsp chopped flat leaf parsley
- 1 cos lettuce heart
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Peel the carrots and cut in half lengthways, then cut diagonally into 1 cm slices.
Cook carrots in simmering salted water for 10 minutes, or until just soft. Plunge into cold water to cool and stop cooking, drain and dry.
Combine the oil, vinegar, sugar, paprika, chilli, salt and parsley in a glass bowl, and whisk until the consistency of honey. Add the carrots and stir to glaze.
Separate the lettuce leaves, place onto a serving plate and spoon glazed carrots over.
Photography by Alan Benson. Styling by Michelle Noerianto.