This simple combination of warm flavours from the carrot, orange and coriander is beautifully cooled by the gentle tang of yoghurt. I like to serve it with a clutch of other dishes as part of a mezze spread. Alternatively, served with warm flatbreads, it makes a delicious starter.
Serves 4
A good bunch of young carrots (12–20), trimmed with a little of the green top left on, scrubbed
3 tablespoons extra virgin olive oil
Finely grated zest and juice of 1 orange
4 tablespoons plain wholemilk yoghurt
A small bunch of coriander, tough stalks removed
A pinch of dried chilli flakes or ½ fresh red chilli, deseeded and finely chopped (optional)
Sea salt and freshly ground black pepper
Bring a large pan of salted water to the boil and add the carrots. Bring back to the boil and cook for 4–6 minutes, until almost tender but just firm to the bite. Drain and leave to cool just a little.
Combine half the extra virgin olive oil with the zest and juice of the orange. While the carrots are still warm, toss them in this dressing and season with salt and pepper.
Lay the warm carrots out over a large plate or serving platter and add the yoghurt in dollops. Scatter over whole coriander sprigs, along with the chilli if using, and some more salt and pepper. Trickle over the rest of the olive oil and any remaining dressing.
Serve the salad with warm pittas or flatbreads to soak up all the lovely juices.
PLUS ONE To make more of a meal of this salad, you can add a generous handful of cooked (or tinned) chickpeas. Toss them in a pan with a little olive oil, a sprinkling of paprika and a pinch of salt, then scatter over the warm carrots before dressing with the yoghurt and coriander.
SWAP Flat-leaf parsley works very well in place of the coriander.