Spicy Moroccan Carrot Salad

From Plenty, by Yotam Ottolenghi
 Serves 4
2 lbs carrots
1/3 cup olive oil, plus extra to finish
1 tsp sugar
3 cloves garlic, crushed
2 medium green chiles, finely chopped (I used one jalapeno with the seeds)
1 scallion, finely chopped
1/8 tsp ground cloves
¼ tsp ground ginger
½ tsp ground coriander
¾ tsp ground cinnamon
1 tsp sweet paprika
1 tsp ground cumin
1 T white wine vinegar
1 T chopped preserved lemon (I used zest of 1 lemon)
Salt (important to use some salt)
2 ½ cups cilantro leaves, chopped (I used about 1/4 cup cilantro leaves)
½ cup Greek yogurt, chilled (I left this out too)

Peel the carrots and cut them, depending on their size, into cylinders or semicircles ½ inch thick; all the pieces should end up roughly the same size. Place in a large saucepan and cover with salted water. Bring to the boil, then turn down the heat and simmer for about 10 minutes or until tender but still crunchy. (Takes less than 10 minutes to get soft, I’ve noticed!) Drain in a colander and leave to dry out. Heat the oil in a large pan and sauté the onion for 12 minutes on a medium heat until soft and slightly brown. Add the cooked carrots to the onion, followed by all the remaining ingredients, apart from the cilantro and yogurt. Remove from the heat. Season liberally with salt, stir well and leave to cool. Before serving, stir in the cilantro, taste and adjust the seasoning if necessary. Serve in individual bowls with a dollop of yogurt, a drizzle of oil and garnished with extra cilantro. Can be served warm or cold.