Carrot Salad

A Moroccan dish

Ingredients:  450g carrots, peeled and cut in julienne strips; 1 clove garlic; ½ tsp each of cumin and coriander seeds; 2 dsps fresh coriander, chopped; olive oil; 1 lemon; salt and pepper

Cook the carrots and unpeeled garlic clove in salted boiling water until just cooked.  Drain, refresh under cold water and remove garlic.  Toast the cumin and coriander seeds in a dry frying pan for 30 seconds.  Remove from heat and grind with a mortar and pestle or the back of a wooden spoon.  In a bowl, combine the spices with the carrots.  Add fresh coriander and enough oil to coat the carrots.  Add lemon juice and season with salt and pepper to taste.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s