Friday, July 16, 2010
Carrot and Summer Squash Salad
This salad is best warm, or at room temperature.
You Will Need:
A generous splash of olive oil
5 medium carrots, peeled and cut into sticks
1 medium summer squash (courgettes are nice)
1/4 cup parsley, chopped
1 tablespoons preserved lemon peel, chopped
2 large garlic cloves, chopped
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon chili powder (or if you prefer red pepper flakes to taste)
1 heaping tablespoon ground, sweet paprika
Salt and pepper
Heat the oil over medium heat in a large frying pan. Add the carrots, garlic and preserved lemon peel. Cook for a few minutes until carrots begin to soften. Add the spice mixture and then the squash. Cook only a few minutes more (so the squash does not turn to a mushy mess) and toss with chopped parsley to garnish.