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

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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.

  • MmeFleiss on August 06, 2025

    This was really good, although we didn't think the resulting sauce taste anything like any chamoy we've ever had.

  • lorloff on April 27, 2025

    This was a great roasted carrot recipe. The Chamoy sauce was delicious and we served the leftover sauce which we doubled with broiled spice rubbed pork tenderloin and it was also delicious with that. Will make again and I agree that adding more apricots at the end is not needed I will leave them out at the end to let the carrots shine. Highly recommended.

  • 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.

  • lholtzman on January 15, 2021

    I’ve made this twice, and loved it both times. This first time I only had enough carrots to make a quarter of the recipe. The second time I made a full recipe and it was just as good. I roasted and dressed the carrots the day before and finished with herbs and nuts when I served the next day.

  • 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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