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
- some chilli flakes
- 1 bunch of carrots – approx
- 500 g
- Olive oil
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.
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.