Carrot and Orange Salad

Name: Carrot and Orange Salad
Yield: Serves 4
Cuisine: Moroccan
Ingredients: 2 tablespoons castor sugar; 25 ml orange blossom water; ¼ teaspoon freshly ground white pepper; ½ teaspoon sea salt; 1 teaspoon minced orange zest; 1 orange, peeled and segmented; 2 teaspoons fresh lemon juice, strained; 50 ml fresh orange juice, strained; 1 bunch baby carrots, peeled; ½ teaspoon ground cinnamon; ½ teaspoon cumin seeds, roasted and ground

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

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.

Ingredients

1 bunch baby carrots, peeled
1 orange, peeled and segmented
1 teaspoon

Africa
Morocco
Gluten-free
Mediterranean
Vegan

Method

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.