Charred Moroccan Carrot Salad with Saffron Yoghurt
Ingredients:
4-5 large carrots
Olive oil
Juice of one lemon
200 grams of sheep yoghurt
Pinch of Saffron
Fresh dill leaves
2 preserved lemons rind only,
thinly sliced
1⁄4 cup of crushed hazelnuts
Salt and Pepper
1 tbsp of smoked Paprika
1 tsp sumac
Mthod:
Step 1: Toss the carrots in a bowl with enough olive oil to cover and season with
salt and pepper
Step 2: Using a cast iron skillet or stainless steel pan, place over high heat until
ripping hot.
Step 3: Place the whole carrots on the skillet and cook until charred, they should
be tender and may take a few minutes to get there, flip over and repeat. Once all
the carrots have been cooked, put them in a bowl and cover with plastic wrap to
allow to steam through (approx 10 mins).
Step 4: Steep a pinch of saffron fronts in 1⁄4 cup hot water for 15 mins, in a bowl
combine the yoghurt with the saffron water till you have a beautiful golden
coloured yoghurt.
Step 5: Dice the carrots into bite size pieces, in a bowl combine olive oil, carrots,
lemon juice and smoked paprika. Dress with salt and pepper to taste.
Step 6: Place the dressed carrots over the yoghurt, sprinkle the crushed
hazelnuts, dill leaves and preserved lemon – finish with extra olive oil and sumac
to taste.
Make sure you’re following as we roll out these recipes along with some tips for sourcing great produce and products in Noosa.
Mark Krass AKA @barbarynoosa
is a Noosa local and Belmondos regular with a passion for for home cooking Middle Eastern food for family and friends. We want to share his knowledge with you so keep your eyes out in the following days for 4 great easy whole food and organic recipes you’ll be able to prepare at home.
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