Moroccan carrot salad

Name: Moroccan carrot salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Morocco
Ingredients: 500 g Carrots; 2 cloves garlic; 1 tsp Ground cumin; 1 tsp Sweet paprika; 1 pinch ground cinnamon; 1 Lemon; 3 tbsp Olive oil; 2 tbsp Chopped coriander; Salt (to taste)

Tender carrots dressed with cumin, paprika, garlic, lemon and fresh coriander. Warm spices and a bright, zesty finish.

25 min15 prep · 10 cook
EasyDifficulty
150 kcalper serving

Ingredients

4 servings

Carrots500 g
garlic2 cloves
Ground cumin1 tsp
Sweet paprika1 tsp
ground cinnamon1 pinch
Lemon1
Olive oil3 tbsp
Chopped coriander2 tbsp
Saltto taste

Missing something? Ingredients with × can be left out.

Steps

1
Peel the carrots and cut them into rounds or short sticks.
2
Cook them in salted boiling water with the whole garlic cloves until just tender but still with a little bite.
3
Drain, then mash the garlic with a fork.
4
Mix the garlic with the cumin, paprika, cinnamon, lemon juice, oil and salt.
5
Toss the warm carrots in the dressing and leave to cool so they absorb the flavours.
6
Stir in the coriander just before serving.

Tips and questions

How do I know the carrots are done?: A knife should go in with slight resistance. If they turn soft they will fall apart when you toss them in the dressing.
How long does it keep?: Up to 4 days in the fridge, and it tastes better after a night. Add fresh coriander when serving.
What if I don’t like coriander?: Use flat-leaf parsley or a little fresh mint instead.

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Moroccan carrot salad

Ingredients

Steps

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