77min 4 ppl
Moroccan Carrot Salad with Cumin
30 minutes
4 people
Easy≤30 min & ≤6 steps
30 min · 5 steps
Easy: ≤30 min and ≤6 steps
123 kcalper person
Protein 1g
Carbs 13g
Fats 7g
About this dish
Tender boiled carrots dressed while still warm with garlic, cumin, lemon and a touch of cayenne, then finished with fresh coriander. A staple of the Moroccan salad table, at once earthy, bright and gently spiced.
Allergy Info
None
Diet Info
Vegan
Ingredients
Fresh Produce
- Carrotspeeled and sliced into rounds500 g
- Garlic clovescrushed1
- Fresh Corianderchopped, to garnish10 g
Spices & Seasonings
- Ground Cumin1 tsp
- Cayenne pepper1 pinch
- Fine sea saltto taste
Oils & Condiments
- Extra-virgin olive oil30 ml
- Lemon juice20 ml
Utensils
- Peeler
- Chopping board
- Sharp knife
- Saucepan
- Colander
- Mixing bowl
Method
1
Peel the carrots and slice them into rounds.
Approx. 8 minutes
2
Place the carrots in a saucepan, cover with water, bring to the boil and simmer until just tender.
Approx. 12 minutes
3
Drain the carrots well and transfer to a mixing bowl.
Approx. 3 minutes
4
Whisk the crushed garlic, ground cumin, olive oil, lemon juice, cayenne pepper and salt in a small bowl.
Approx. 3 minutes
5
Pour the dressing over the warm carrots and toss to coat, then scatter with the chopped coriander.
Approx. 4 minutes
