Fried carrots with mojo de ajo
Serves 3-4 as a side dish.
Mojo de ajo is a lovely garlic dressing which goes well with fish, meat and vegetables. Here it is used as a topping on something as simple as carrots.
Mojo de ajo
6-7 cloves of garlic, 100 ml olive oil, 2 tbsp lemon juice, 1 tbsp freshly squeezed orange juice, 1 tbsp white wine vinegar, salt, some chilli flakes.
Peel the garlic cloves and crush using your garlic press. Pour the olive oil into a saucepan and heat it up. Add the garlic to the oil, and cook for 10-12 minutes until it smells garlicky, but without the garlic changing colour. Remove the oil and garlic from the heat and allow to cool down a little. Stir the lemon juice, orange juice and vinegar into the olive oil and season with salt and a few chilli flakes.
1 bunch of carrots – approx. 500 g, Olive oil, Salt
Scrub or peel the carrots. Fry in olive oil in a hot pan for about 12-15 minutes until golden and tender. Season to taste with salt.
Arrange the carrots on a small dish or plate. Top with chunks of feta, mojo de ajo, mint and a little lemon peel and serve immediately.
TIP: Try the dressing on fried cauliflower, steamed broccoli or on large prawns and served with freshly baked bread.