Moroccan Warm Carrot and Feta Salad

Instructions

1. 1

   Peel 500 g carrots and slice them into 0.5 cm thick rounds. Finely mince 3 garlic cloves and finely chop 15 g fresh cilantro. Measure out 60 ml orange juice, 5 g ground cumin, 40 ml olive oil, 100 g feta, and 30 g sliced almonds. Set out a medium pot and a wide skillet on the counter before starting.

2. 2

   Fill the medium pot with water, add a generous pinch of salt, and bring to a boil over medium-high heat. Add the carrot rounds carefully. Cook for 8 to 10 minutes until the carrots are fork-tender but still hold their shape. Drain thoroughly in a colander over the sink and set the carrots aside.

3. 3

   Place the wide skillet over medium heat without oil. Toast 30 g sliced almonds for 2 minutes, shaking the skillet often until pale golden, then transfer them to a small dish. Warm 40 ml olive oil in the same skillet over medium heat. Add minced garlic and 5 g cumin, sautéing for 1 minute until fragrant.

4. 4

   Add the drained carrots into the skillet with garlic and cumin. Sauté over medium heat for 4 minutes, stirring gently with a wooden spoon. Gently crush a few carrot pieces with the back of your spoon as you stir; this opens their surface so they absorb the warm spice mixture without burning.

5. 5

   Pour 60 ml orange juice into the skillet. Reduce the heat to low and simmer for 3 minutes, stirring constantly until the juice thickens into a glossy glaze that clings to the carrots. If the skillet dries out too quickly before glazing, add 1 tablespoon of tap water and reduce heat slightly.

6. 6

   Take the skillet off the heat. Stir in 15 g chopped cilantro, a pinch of salt, and freshly ground black pepper. Transfer the warm carrots into a wide serving bowl, crumble 100 g feta cheese over the top, and sprinkle with the toasted sliced almonds. Serve immediately while warm and fragrant.

Serve with

Sauce

Moroccan Herb Chermoula Sauce

Moroccan · 15 min

Drink

Chinese Chrysanthemum Goji Herbal Tea (Juhua Gouqi Cha)

Chinese · 30 min