Moroccan Carrot Salad

Who doesn’t love flavourful Moroccan food? This delicious salad, ever-popular at our Moroccan Magic Cooking Class, is a great choice for your next barbecue or picnic. Like all my recipes, it has a high wow-factor and is low effort, and it can be made a day ahead of time, making it perfect for entertaining. You can serve the salad either warm, at room temperature or straight from the fridge.

750g carrots, peeled and cut into thick slices on the diagonal
6 fresh dates, pitted and sliced
1/4 cup chopped coriander leaves
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
1 small clove garlic, peeled and crushed – watch our video to learn how to easily peel garlic
1/2 teaspoon paprika
1/2 teaspoon cumin
1 small bird’s eye chilli, finely chopped – watch our video to learn how to deseed a chilli
Sea salt and freshly ground pepper to taste

1. Cook the carrots in boiling water until just tender. Drain.
2. Meanwhile, make the dressing: place the lemon juice, olive oil, garlic, paprika, cumin, chilli, salt and pepper in a small screw-top jar and shake well to combine.
3. Place the cooked carrots which are still warm into a bowl together with the dates. Pour over the dressing and toss well. Add most of the coriander leaves to the salad and toss.
4. Place the salad on a serving platter and scatter with the remaining coriander leaves. The salad can be served either warm or chilled.

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