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4
Easy
Published 2008
This is one of the definitive tastes of Morocco and appears in myriad guises at every table right across the country. Instead of using the traditional grated carrot, I have opted for sweet baby carrots and left them whole.
Blanch the carrots in boiling salted water for 2 minutes, then drain and refresh under cold water to stop the cooking.
Mix together the remaining ingredients (except the cinnamon) in a bowl, add the carrots and toss to combine. Set aside for 30 minutes for the flavours to mingle. Sprinkle with cinnamon to serve.