Leeks and carrots cooked in olive oil

This is a lovely lemony dish, good as a side-serving with sausages and mash. It could be served at room temperature with bread for a light lunch. 

INGREDIENTS:

  • 500g leeks, sliced
  • 1 onion, finely chopped
  • 1 carrot, cut in half lengthways then thinly sliced
  • 1 tbsp basmati rice
  • 4 tbsp olive oil
  • 240 ml hot water
  • 1 tsp sugar, or date syrup
  • juice of 1 lemon
  • salt and pepper

METHOD:

  • In a wide heavy frying-pan, heat the oil over a medium heat and fry the onions and carrots for 3 minutes or so. Then add the leeks and rice, and stir to combine. 
  • Add the hot water, lemon juice, sugar, salt and pepper, and stir again. 
  • Cover the pan and simmer over a low heat for around 20 minutes. Set aside to cool with the lid on. 

This is good garnished with chopped parsley. 

 

Baby carrots in cumin and lemon dressing

I was a bit late in thinning my carrots this year, so I have a lot of finger-sized carrots. I used a Moroccan-style dressing for a delicious side-dish. 

INGREDIENTS:

  • 200g finger-sized carrots
  • 1/2 tsp toasted ground cumin
  • 1 small clove of garlic
  • juice of around 1/2 small lemon
  • 2 tsp olive oil
  • a tiny bit of honey, to taste
  • coriander leaves
  • Salt

METHOD:

  • Clean the carrots and boil them for around 5 minutes, until tender. Set aside to cool a bit
  • In a pestle and mortar, crush the clove of garlic with a pinch of salt and the cumin, then add the lemon juice, honey and olive oil. 
  • Pour the dressing over the warm carrots and coriander leaves, mixing well.