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

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

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

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