Broad Bean Salad and Carrot Salad

Name: Broad Bean Salad and Carrot Salad
Yield: Serves 4
Cuisine: Moroccan
Ingredients: small bunch of mint, finely chopped; 5 ml/1 tsp paprika; 2 kg/4½ lb broad (fava) beans in the pod; juice of ½ lemon; 60-75 ml/4-5 tbsp olive oil; salt and ground black pepper; 450 g/1 lb carrots, cut into sticks; 30-45 ml/2-3 tbsp olive oil; juice of 1 lemon; 2-3 garlic cloves, crushed; 10 ml/2 tsp sugar; 5-10 ml/1-2 tsp cumin seeds, roasted; 5 ml/1 tsp ground cinnamon; 2 garlic cloves, chopped; 5 ml/1 tsp ground cumin; 10 ml/2 tsp paprika; small bunch of fresh coriander (cilantro), finely chopped; small bunch of fresh coriander (cilantro), finely chopped; 1 preserved lemon, chopped; handful of black olives, to garnish; salt and ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Modern Moroccan

By Ghillie Basan

Published 2016

About

Throughout the Middle East, North Africa and the Mediterranean region, broad beans are a popular addition to salads and rice dishes but, in Morocco, the addition of preserved lemons gives this salad a distinct and appealing taste. The refreshing carrot salad is often served as an appetizer but, if you prefer, serve it warm for supper with tangy, garlic-flavoured yogurt.

Ingredients

Africa
Middle East
Morocco
Preserve
Starter
Supper
Vegan
Gluten-free
Mediterranean
North Africa

Ingredients

Method