Moroccan Carrot Blitz
This carrot blitz is great in a lunchbox and delicious alongside hearty veg dishes, such as pepper, potato and spinach stew.
3 medium carrots (about 300g in total)
½ medium red onion, roughly chopped
50g pitted green olives (about 70g stone-in)
1 medium-hot red chilli, deseeded (for less heat, if preferred) and roughly chopped
a small bunch of coriander (about 25g), roughly chopped, including tender stalks (optional)
2 tbsp olive oil
salt and pepper
Peel the carrots and slice into 3–4mm thick slices. Put them into a food processor with the red onion and green olives.
Zest the orange and lemon, roughly chop the rest (including the flesh) and add to the processor. Add the chilli, coriander if using, olive oil and a twist of black pepper.
Blitz to a well-chopped evenly mixed consistency, stopping to scrape down the sides of the processor once or twice. The idea is not to blitz it too much – you don’t want a paste but a nicely chunky mix in which you can still distinguish the individual ingredients.
Taste the mixture and add salt if you like.
Serve the blitz straight away or keep it in a plastic tub in the fridge and use within 3 days.
Veg: Replace the carrot with beetroot.
Herbs: Use mint or basil instead of the coriander.
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This recipe is adapted for Newcastle Can from River Cottage Much More Veg by Hugh Fearnley-Whittingstall (Bloomsbury).
Photography - L: © Simon Wheeler | R: Taken at the Newcastle Can cooking demo with Hugh Fearnley-Whittingstall at Space Group Architects