Moroccan-style Carrot Salad
Love the taste of Morocco
Servings: 4 people
Equipment
- Saucepan, frypan, food processor
Ingredients
- 500 grams Carrots thickly sliced
- 10 ml Cold Pressed Olive Oil Extra Virgin
- 5 grams Ground Coriander
- 5 grams Ground Cumin
- 2 grams Ground Ginger
- 10 ml Honey - Runny
- 30 ml Lemon Juice
- 15 ml Orange Juice
- 60 grams Fresh Coriander leaves finely chopped
- Salt to taste
Instructions
- Cook carrots in boiling water for 5 minutes or until slightly softened.
- Place in food processor with a little of the cooking liquid, just roughly chopped. Transfer to serving dish.
- Heat oil in a frypan over medium heat.
- Add coriander, cumin, ginger and salt. Cook for 2 - 3 minutes or until aromatic.
- Add spice mixture to carrots, toss to coat. Add honey and toss again.
- Combine lemon and orange juices and chopped coriander. Pour over salad.
- Leave for 10 minutes to allow favours to develop before serving.
