There is so much flavour in this recipe adapted from David Tanis's book "One good dish", it's simplicity is quite misleading compared to the result. I like to serve it as a side, a warm carrot mingle, to a white fish fillet, such as Dorado, but it will also work great as a vegan alternative on a buffet.
For the carrots (for the following quantities I used 6 large pieces): Peel and boil them whole until quite soft, they should be easily mashed with a fork. Spread them out in a tray and mash them into bite size chunks. Dress immediately while still hot and let them sit for at least 10 minutes (or longer, you can reheat them gently in the oven when serving).
For the dressing mix in a bowl:
Lemon Juice, 3 tbsp
Olive oil, 4 tbsp
Ginger, grated, 1 tsp
Garlic, mashed, 1 tsp
Coriander, ground, 1/2 tsp
Cumin, ground, 1/2 tsp
Salt, to taste
Pepper, to taste
To finish the mingle mix the carrots with:
Olive fillets, 1/2 cup
Parsley, finely cut, 1/4 cup
Spring Onion, finely cut, 3 pcs
Pistachio, crashed, 1/4 cup
Red Chilli, finely cut, 1 pc