Moroccan-Style Carrot, Raisin and Toasted Nut Salad

Name: Moroccan-Style Carrot, Raisin and Toasted Nut Salad
Cuisine: Israeli
Ingredients: 50 g (2 oz) hazelnuts, in their skins; 675 g (1½ lb) young carrots, peeled and coarsely grated; 6 tablespoons raisins; 4 rounded tablespoons reduced-fat mayonnaise; 4 rounded tablespoons or 1 × 125 g (4 oz) carton natural yoghurt; 1 tablespoon fresh lemon juice; 1 tablespoon orange juice; 1 tablespoon light brown sugar; pinch of sea salt; 15 grinds black pepper; ½ teaspoon ground cumin

Preparation info

Makes
6-8
servings

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

Another ‘naturalised’ Israeli salad. The fruit juices make it especially refreshing, with the cumin adding a final little kick.

Ingredients

50 g (2 oz) hazelnuts, in their skins
675 g (1½

Africa
Asia
Morocco
Israel
Vegetarian
Gluten-free

Method

To toast the hazelnuts, preheat the oven to 180°C (350°F/Gas 4). Place the nuts on a baking tray and leave in the oven for 15-20 minutes