Moroccan Carrot Salad Recipe

Moroccan Carrot Salad Recipe.  In this intriguing salad from North Africa, the carrots are lightly cooked before being tossed in a cumin and coriander vinaigrette. Cumin is widely used in Indian and Mexican cooking, as well as North African cuisines. It has a strong and spicy aroma and a warm pungent flavour that goes particularly well with root vegetables. This salad is a perfect accompaniment for both everyday or special meals.

SERVES 6

• 3-4 carrots, thinly sliced
• ¼ tsp. ground cumin, or to taste
• 4 tbsp. garlic-flavoured olive oil and vinegar dressing
• 2 tbsp. chopped fresh coriander (cilantro) or mixture of coriander and parsley
• salt and black pepper, to taste

• Cook the thinly sliced carrots by either steaming or boiling in lightly salted water until they are just tender but not soft.
• Drain the carrots, leave for a few minutes to dry and cool, then put into a mixing bowl.
• Add the cumin, garlic dressing and herbs.
• Season to taste and chill well before serving.
• Check the seasoning just before serving and add cumin, salt or black pepper, if required.