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40 minutes

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10 minutes

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20 minutes

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1 1⁄2 hours

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1 hour

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2 1⁄2 hours

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Sweet beetroot pizza with butternut purée and goat’s cheese

25 minutes

Carrot recipes

Soles with Moroccan-style raw carrot salad

8 minutes

Soles with Moroccan-style raw carrot salad

By Phillippa Cheifitz

Serves 2

Difficulty Easy

Prep Time 30 minutes

Cooking Time 8 minutes

Ingredients

Canola oil, for frying
1 t butter
1 t flour
1 small free-range egg, beaten
Sea salt and freshly ground black pepper, to taste

For the Moroccan-style raw carrot salad:

300 - 350 g organic carrots
2 T olive oil
4 T orange juice
2 T lemon juice
1 garlic clove, crushed
1⁄4 t ground cumin
Ground cinnamon, a pinch
4 T fresh coriander, chopped
Sea salt and freshly ground pepper, to taste
Coriander, to garnish
2 sole fillets

Method

Rinse the soles, pat dry and season lightly.
Heat a little oil in a pan. Add a spoonful of butter – once it has melted the oil should be hot enough for frying. Dip the soles in the flour, then in the egg. Fry over a medium-high heat for a few minutes a side until golden brown and white and opaque inside.
To make the carrot salad, shred the carrots into ribbons. Make a dressing with the remaining ingredients, seasoning to taste. Toss with the carrots. Serve with the soles.

Cook's note: The fresh, citrusy salad complements the delicately flavoured fish.

Discover more seafood recipes here.

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Brown rice, grilled greens and green pesto bowl

Butter-bean mash

Roasted tomato sauce with ricotta and pine nuts

Moroccan-spiced carrot hummus with pickled carrots and flatbreads

Porchetta with mushroom-and-sage stuffing

Crispy roast duck with confit vegetables

Summer berry pudding

Comforting Christmas gammon

Marinated mushrooms and radishes

Vietnamese-style chicken slaw

Sweet beetroot pizza with butternut purée and goat’s cheese

Soles with Moroccan-style raw carrot salad

Soles with Moroccan-style raw carrot salad

Ingredients

Method