Moroccan Carrot Salad

Name: Moroccan Carrot Salad
Yield: Serves 4–6
Cuisine: Moroccan
Ingredients: 80 ml spirit vinegar; handful Italian flat-leaf parsley, chopped; handful coriander, chopped; 7–8 cloves garlic, crushed; 1 tsp salt; 2 ml sweet paprika; 2 ml cayenne pepper; 1 tsp cumin; 60 ml vegetable oil; 500 g carrots, peeled and cut into rounds

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Sababa

By Tal Smith

Published 2014

About

Typically made with caraway seeds, this version learned from our mom is slightly different. It has all the cumin-garlic-paprika flavours so much loved by my dad’s side of the family and over festivals we eat it with pickled aubergines, marinated peppers, tahina, hummus and pita.

Ingredients

7–8 cloves garlic, crushed
80 ml spirit vinegar
1 tsp

Africa
Morocco
Side dish
Mediterranean
Vegan
Gluten-free

Method

Mix together the garlic, vinegar, salt, paprika, cayenne pepper, cumin and oil.

Bring a pot of water to the boil and cook the carrots until they just begin to soften.

Strain the carrots through a colander and then put them back in the pot with the spice mixture.

Mix everything together on a low heat for about a minute and then turn the heat off.

Add the chopped h