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.

Ingredients:
750g carrots, peeled and cut into thick slices on the diagonal
6 fresh dates, pitted and sliced
1/4 cup chopped coriander leaves
Dressing:
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

Method:
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.

Leave a Reply