WARM MOROCCAN CARROT SALAD
My eldest son who had been travelling in South America for 2 months arrived home safely from Peru and to celebrate his return I cooked a Middle Eastern Vegetarian Feast. This was one of the dishes I cooked and it was delicious.
The recipe is from the book Falafel for Breakfast.
- 800 g baby carrots trimmed and peeled (I used a selection of different colored baby carrots)
- 2 tablespoons Olive Oil
- 1 large green Chilli, seeds removed and finely chopped
- 2 Garlic cloves, crushed
- 1 Tablespoon Honey
- 1 Teaspoon Ground Cumin
- 1 Teaspoon Sumac
- 50 g soft Goats Cheese, crumbled (I used little balls of Bollie Cheese)
- 1 Tablespoon finely chopped Flat Leaf Parsley
- Extra Virgin Olive Oil, to drizzle
Add Carrots to boiling water and simmer for 3 minutes. Drain well.
Heat the Olive Oil in a large frying pan over medium heat. Add the Carrots and cook for 1 minute so they are covered in the Olive Oil.
Add the Chilli and Garlic and cook for 1 minute.
Add the Honey and cook for 1 minute.
Add the Cumin and Sumac and toss well to combine.
Remove the pan from the heat and allow the Carrots to cool slightly, then transfer to a serving plate.
Scatter the Goats Cheese and Parsley over the top of the Carrots and drizzle with some Extra Virgin Olive Oil.
