Moroccan Carrot Salad
🌸 Spring is finally here in Australia – thank bloody God!
And what better way to celebrate than with my Moroccan Carrot Salad. Yes, you heard that right – it’s packed with carrots, it’s fresh, it’s vibrant, and it’s absolutely delicious.
Ingredients:500 g carrots, peeled and cut (any style you like: batons, slices, or chunks)1 preserved lemon, finely diced2 garlic cloves, finely diced1 tsp ground cumin1⁄2 tsp smoked paprika1⁄2 lemon juice2 tbsp sultanas (optional but delicious)1 large handful fresh parsley, roughly chopped2-3 tbsp olive oil1 tbsp honey (optional, for sweetness)Flaked sea salt, to tasteFreshly ground black pepper, to taste1 tbsp Taco Seasoning by Gods of Sauces1 tbsp toasted pine nuts
Directions:
* Place the carrots in a pan of water and cook until tender but still with bite (al dente).
* In a blender or small bowl, mix together: olive oil, cumin, smoked paprika, lemon juice, honey (if using), salt, and pepper.
* Add the dressing to a bowl. Stir in the garlic, preserved lemon, half the parsley, and the sultanas.
* Place the cooled carrots into a large bowl. Pour over the dressing mixture and toss until everything is evenly coated.
* Transfer to a serving plate, sprinkle with the remaining parsley, pine nuts, and finish with a pinch of sea salt.
#MoroccanCarrotSalad #carrotsalad #saladrecipes
Right on guys, let’s make my Moroccan carrot salad banger for summer. So, you cook your carrots. Don’t overcook them though because otherwise they’re going to need Viagra. Whack them in some cold icy water after you’ve drained them. Make a little dressing. All the ingredients are in the description and on my website shcooper.com. This is a banger for summer. You’re going to really love it. Trust me. Nice and easy. You can’t go wrong if you follow the bloody recipe.
1 Comment
Its just boiled carrots wtf