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.