Roasted carrot salad with chamoy from Ottolenghi Flavour / Flavor (page 187) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

  • dried apricots
  • carrots
  • dill
  • limes
  • maple syrup
  • mint
  • sumac
  • Aleppo chilli flakes
  • roasted salted almonds

  • EYB Comments

    Can substitute gochugaru chilli flakes for Aleppo chilli flakes.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cauliflower roasted in chilli butter

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute gochugaru chilli flakes for Aleppo chilli flakes.

  • lou_weez on October 02, 2021

    Well worth making. I find carrots a bit boring but these were definitely not that.

  • pattyatbryce on May 17, 2021

    Fantastic dish. Hits every note - sweet, sour, spicy, crunchy. It's just perfect.

  • jsguaium on February 23, 2021

    So easy and so good- I’d eat this sauce over cardboard!

  • dinnermints on January 19, 2021

    Fantastic flavor, but I actually thought the carrot got a bit lost. I'd maybe try mixing in half the chamoy and dried apricots (not sure if I'd halve the herbs and almonds) in next time. I reduced the oil in the carrots to 2 T, in the chamoy to 1 T, and then did not add the 4.5 tsp at the end, and would do that again. I roasted my carrots at 475, and they were a bit more charred than I'd like at 18 minutes, so next time would try around 15 minutes.

  • mlbatt on December 31, 2020

    Made this as part of Christmas dinner. Terrific flavors, and leftovers were enjoyed immensely.

  • MissKoo on November 07, 2020

    This is a wonderful dish with intriguing sweet-sour-salty-spicy flavors, as described in recipe headnote. Used Korean hot pepper flakes and thought they added just the right amount of heat. Loved the textural addition of salted almonds. Served this with Ina Garten's Skillet-Roasted Chicken & Potatoes (Modern Comfort Food) which made for a terrific dinner combo. This recipe is a winner. Definitely will be making again. And again.

  • cultus.girl on October 22, 2020

    Beautiful flavours. Even my partner who does not care for dried apricots loved the dish.

  • KarinaFrancis on September 21, 2020

    Really good! Sweet, savoury and a flavour bomb. I was sceptical about the dried apricots but they truly worked. A winner

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