Fried carrots with mojo de ajo

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


Fried carrots

  • 1 bunch of carrots – approx
  • 500 g
  • Olive oil
  • Salt


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.

To serve

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.

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