Glazed Carrot Salad

Name: Glazed Carrot Salad
Yield: Serves 4–6
Cuisine: Moroccan
Ingredients: strips of preserved lemon peel; ⅛ teaspoon each freshly ground black pepper and sweet red pepper; ½ teaspoon finely chopped flat-leafed (Italian) parsley; ½ teaspoon finely chopped garlic; ⅛ teaspoon each freshly ground black pepper and sweet red pepper; ½ teaspoon salt; 1 tablespoon olive oil; salt; juice of 1 large lemon; ½ teaspoon vinegar; 700 g/1½ lb carrots, peeled

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

This salad is also delicious when served hot as a vegetable accompaniment to tagines of lamb or beef. In this case, double recipe to serve four generously.

Ingredients

700 g/1½ lb carrots, peeled
salt
1 tablespoon</

Africa
Morocco
Side dish
Preserve
Mediterranean
Vegan
Gluten-free
Spicy

Method

Cut out cores of carrots and cut into thinnish slices lengthways.
Cook carrot segments in boiling salted water until tender, then drain.
Combine drained carrot segments in a serving dish with all the remaining ingredients, adding ½ teaspoon salt. Mix well a