Why Moroccan Carrot Salad?
Although I have not yet been, when I think of Morocco I picture souks full of colour and rich smells, pastry shops that ooze sweetness with honey soaked cakes and lots and lots of delicious tagines – all something of a fantasy, really.
While simple, the flavours that have developed into Moroccan cuisine come from a rich culture of Arabic, Persian and Andalusian influences.
When I think about Moroccan cuisine, I am always excited. The mixture of sweet and spiced, salty and sour work beautifully to create simple old world dishes that taste complex, exciting and modern.
The spices in this salad enhance the sweet, yet earthy flavour of carrots while the lemon and onion balance the sweetness and add a necessary sour bite.
This salad is beautiful as a main or delicious served with simple fish or meat and is a perfect salad to prepare the day a head.
1 kilo carrots, peeled and cut into 1cm thick 5cm long batons
1 garlic clove, finely chopped
2 lemons, juiced
1 teaspoon orange zest
1 teapsoon dried mint
1/4 teaspoon paprika powder
1/4 teaspoon cinnamon
1/4 teaspoon ground cumin
1 red onion, finely sliced
3 tablespoons olive oil
1 tablespoon flat leaf parsley, finely chopped
1 tablespoon black sesame seeds (optional)
In a large bowl whisk together the garlic, lemon juice, orange zest, dried spices, oil, salt and pepper.
Boil the carrots for 6 minutes in boiling water. Drain and toss while hot in the dressing. Add the onions and allow to cool. The carrots should just be tender and will soak up the dressing.
To serve, sprinkle with sesame seeds and parsley.
Serves 4 as a main or 8 as a side.