The story above was to state how easy is this recipe. This Moroccan carrot salad would be a great addition to your party table, if making ahead, just parboil the carrots and keep it refrigerated and on the day of serving, toss it with the seasoning and let it sit for 30 minutes for the flavors to mingle, just before putting it on the table garnish it with nuts and raisins. Do not miss that garnish, those toasted nuts add a great texture to the salad.
Here is the video
Do try this recipe and let me know how you liked it!
- Wash and peel the carrots, chop them into chunks, take them in a sauce pan, add water to submerge the carrots and let it sit on heat until it starts to boil. Once it starts to boil, take it off the heat, drain and set aside until it cools down.
- While it is cooling, whisk the seasoning together. I had the spice oil from yesterday roasted potatoes, i have used the same. If you don’t wish to use ras el hanout, you can use paprika/red chilli powder, cumin and pepper powder, lemon juice and add it to the oil, adjust it as per your taste and use it for spicing the salad.
- Once the carrots are cool, take in a salad bowl, add the seasoned oil, drizzle honey over it, check the salt and toss together.
- Just before serving, add the toasted nuts and raisins to the salad and serve.