LCBO Food & Drink Winter 2017

FLAVOURS  FRESH ROOTS

MOROCCAN SPICED CARROT SLAW

3 Add raisins, dill and mint and toss until just combined. Serves 6

¼ cup (60 mL) fresh lemon juice Salt to taste ½ cup (125 mL) golden raisins 2 tbsp (30 mL) chopped dill 2 tbsp (30 mL) chopped mint

The bright flavour of carrots take well to this Moroccan mixture of spices, and the raisins add a welcome hit of sweet and textural con- trast. This salad gets even better if it sits in the fridge for a few hours but, if you intend to make it ahead of time, add the fresh herbs just before serving. 1 tsp (5 mL) ground cumin

WHAT TO SERVE La Linéa Côtes du Roussillon Villages AOP LCBO 442574, $11.45  Angels Gate Gewürztraminer VQA LCBO 58594, $14.95

1 Place cumin, paprika, cinnamon and cay- enne in a small frying pan over medium heat. Toast for 1 to 2 minutes or until fragrant. Re- move from heat, add olive oil and garlic and stir to combine. 2 Pour spiced oil over carrots, add lemon juice, toss until incorporated, and season with salt to taste.

½ tsp (2 mL) paprika ¼ tsp (1 mL) cinnamon ¼ tsp (1 mL) cayenne ¼ cup (60 mL) olive oil ½ tsp (2 mL) grated garlic 2 lbs (1 kg) carrots, peeled and julienned or shredded

36  FOOD & DRI NK WINTER 2017