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WARM MOROCCAN CARROT SALAD

by in Recipes April 9, 2020

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.

 

 

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