SABZI HOME RECIPES

middle eastern carrot slaw

This month’s special recipe is ‘Middle Eastern Carrot Slaw’

As so many of you will know, local and seasonal ingredients are at the heart of the way we cook at Sabzi. I never get tired of cooking with vegetables I know were grown in Cornwall, and thinking of ways to bring the flavours of the Middle East to the sustainable ingredients on our doorstep is a challenge I relish. Many of you will be familiar with one of my personal favourites; our Middle Eastern Carrot Slaw. Cornish carrots rubbed with a sweet and spiced lemon oil dressing and left to marinade for a few hours really captures the essence of Sabzi; it is a simple dish on paper, but it is complex in flavour and fantastically satisfying to eat with wonderful texture and a sweet spice that develops over time (this slaw will genuinely taste even better on day two!).

Use the dressing on other slaws; use it to flavour warm bulgur wheat; add toasted seeds for extra crunch or liven up a simple chopped salad with some parsley and this wonderful dressing.

Make double and keep a jar in the fridge is my advice; I suspect you’ll find many ways to use it once it’s there.

Ingredients — Serves approx. 6 people

1.5kg of your chosen carrots, grated or julienned through a food processor if you prefer (we use a few heritage carrots for colour)

Fresh coriander (1 large bunch from the supermarket is perfect)

Nigella seeds (a sprinkling)

Dressing

1 tsp ground coriander

1.5 tsp ground sumac

A pinch of chilli flakes (or more if you like the heat)

1.5 tsp cumin seeds

2.5 tsp garam masala

200 ml lemon juice (bottled is fine)

200 ml your oil of choice (olive or a really high-quality rapeseed is great)

90ml agave nectar

Generous seasoning with salt and pepper

Method

Mix your dressing ingredients together with a whisk in a large bowl. This dressing should have bags of flavour but feel balanced; tangy with enough lemon to slightly ‘cure’ the carrots, but still with a nice sweetness and aromatic spice. As you’ll know if you’ve been receiving my recipes for a while (!), I’m big on personal preference, so treat this as a guide and play around with your spicing to find your ‘perfect’ carrot slaw. 

Shred your coriander and add to your carrots. Start with half of your dressing and a couple of teaspoons of nigella seeds. Mix enthusiastically by hand, taking time to really work the dressing into the carrots. Add more dressing if required; it should be juicy but not wet. Leave to sit for at least 30 minutes before eating.