Mashed Carrot Salad
This Mashed Carrot Salad is rather like a dip and can be served at room temperature or warm with bread to whet the appetite. A carrot dish like this is popular in many countries with Arabic influence. The dish itself is gluten-free – but the bread is not.
Preparation: 10 minutes
Cooking: 20 minutes
800g carrots, peeled, thickly sliced
2 cloves garlic, crushed
¼ cup (60ml) extra virgin olive oil
2 tablespoons (40ml) wine vinegar
1 tablespoon ground cumin
1 teaspoon mild paprika
Afghan (or Lebanese or Turkish) bread, to serve
- Preheat oven to 220ºC (200ºC fan-forced)
- Cook carrots, covered, in a saucepan with a little water for 20 mins on high heat, until very soft. Drain, then mash with other ingredients, seasoning to taste with salt and freshly ground pepper. Don’t mash too well as it is best with some texture left.
- Cut bread into rough long triangles, spray with olive oil and bake for 3-4 mins until slightly golden and crisp. Serve warm or at room temperature.
Burnt Carrot Salad