moroccan carrot salad

I love this recipe so much. I got it from the Moro cookbook and tweaked it a little to make it easier. Every time I serve it everyone adores it and wants the recipe. The taste is sweetly delicious with a strong hint of the Kazbar because it’s really fresh and fragrant with the perfume of cumin and coriander. It’s great with meat, salads and couscous dishes like my vegetable tajine. I don’t peel the carrots because I can’t be bothered and I assume most of the goodness and taste is in the skin.


Serves 3 but you can double or triple the ingredients

About 6 medium sized carrots
1 tsp ground cumin
1 minced garlic clove
juice of half a lemon
1 teaspoon maple syrup or sugar
1 tablespoon olive oil
Small bunch of coriander


Simmer the carrots for about 10-20 minutes, they need to be soft-ish but firm-ish.
Once they have cooked, leave them to cool and dry and then slice quite thinly and put in a serving bowl.
Mix the maple syrup, garlic, lemon, olive oil and cumin together and pour over the carrots.
Chop the coriander and toss through and serve.
This salad is best served at room temperature.

lastly….I love having this in my fridge as the flavours get better over a day or so. The dressing seems to get absorbed by the carrots so they become packed with flavour.  Always use organic carrots as they have the best flavour and are not much more expensive than regular carrots in my supermarket.


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