Harissa Roasted Vegetables
Roasted harissa vegetables with charred edges, including broccoli, aubergine, and courgette, finished with lemon and fresh coriander.
Moroccan Carrot Salad
This Moroccan Carrot Salad is a vibrant and tasty dish featuring tender carrots tossed with aromatic spices, fresh herbs, and a zesty citrus dressing.
It's perfect as a side dish or a light, refreshing main.
Method
15m25m
- Bring a pot of salted water to a boil. Add the carrot slices and cook for 5-7 minutes, until tender but still slightly crisp. Drain and let cool.
- In a large bowl, whisk together the olive oil, lemon juice, orange juice, honey, ground cumin, ground coriander, ground cinnamon, and a pinch of salt.
- Add the cooled carrots to the bowl and toss to coat them in the dressing.
- Stir in the chopped parsley, coriander, and mint leaves.
- Transfer the salad to a serving dish and garnish with a sprinkle of sesame seeds.
Ingredients
- Salt to taste
- 30ml Coriander chopped fresh
- 30ml Olive Oil
- 5ml Coriander ground
- 500g Carrot peeled and sliced into thin rounds
- 30ml Parsley chopped fresh
Notes
For extra flavour, you can toast the sesame seeds before adding them to the salad. This salad can be served chilled or at room temperature.
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