Salads are perfect for a hot summers day. But did you know many of the greens we traditionally eat in salads (such as lettuce) are actually out of season? That’s why they never look particularly fresh or crunchy in the supermarket at this time of the year. But carrots are hardy things that grow pretty much all year round.
Coleslaw is a great way to use carrots but I recently discovered this really simple and really fragrant Moroccan carrot salad. The dressing has a touch of spice and a touch of sweetness – it’s perfect when paired with Moroccan tagines, barbecued meat or simple poached fish.
Moroccan Carrot Salad
- 3 tbsp garlic oil (available in supermarkets)
- 1/4 tspn ground cinnamon
- 1/4 tspn ground cumin
- 1/4 tspn paprika
- 1 tspn white wine vinegar
- 1 tspn honey
- 1/2 lemon, juiced
- 2-3 large carrots, peeled and grated
- 1 small bunch parsley, chopped (optional)
- In a small bowl, whisk together the oil, cinnamon, cumin, paprika, white wine vinegar, honey and most of the lemon juice.
- Taste and add a little more lemon juice if necessary.
- Season with a tiny bit of salt and pepper.
- Put the grated carrot in a bowl with the parsley (if using) and toss through the dressing.
- Serve immediately.