Recipe of the Day
Shlada Disjada - Carrot Salad
Serves 4 to 6.
- 1 pound carrots, scraped, washed, then sliced into thin rounds
- 4 cloves garlic, crushed
- 1 1/2 teaspoons salt
- 4 tablespoons olive oil
- 4 tablespoons finely chopped fresh coriander leaves
- 3 tablespoons lemon juice
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- l/8 teaspoon chili powder
Place carrots, garlic and 1 teaspoon of the salt in a saucepan, then cover with water and bring to boil. Cover then cook over medium heat for 10 minutes and drain.
In a frying pan, heat oil, then stir-fry carrots over medium heat for 10 minutes or until the carrots are cooked.
In a salad bowl, mix the remaining ingredients, including the remainder of the salt. Stir in carrots then serve hot or cold.