Spiced carrot salad with mint

Name: Spiced carrot salad with mint
Yield: Serves 4
Cuisine: Moroccan
Ingredients: juice of 1 small orange; 1 rounded teaspoon paprika; 2 teaspoons cider vinegar; 1 rounded teaspoon ground coriander; 3-5 pinches of chilli powder; sea salt, black pepper; 1 level teaspoon cumin seeds; 6 tablespoons extra virgin olive oil; 3 large cloves garlic; walnut-sized piece of fresh root ginger; 1 pointed red pepper; 350 g small carrots; juice of 1 lemon; large handful of mint leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

Orchards in the Oasis

By Josceline Dimbleby

Published 2010

About

It was on my first visit to Morocco that I discovered how well spices complement the sweetness of carrots. Conveniently, this salad can be made ahead. Serve it as part of a meze spread, or as a side salad.

Ingredients

350 g small carrots
1 pointed red pepper
3 large cloves

Africa
Morocco
Side dish
Vegan
Mediterranean
Gluten-free
Spicy

Method

If the tufty carrot stems are still green, leave them intact. Halve the carrots lengthways. Cut the red pepper in half, discard the seeds and stem, then chop finely. Peel the garlic and ginger and slice into very fine slivers.

Put the carrots, red pepper, garlic and ginger into a saucepan and strain in the orange and lemon juice through a sieve. Stir in the cider vinegar and spices. Cov