Moroccan · 25 min · serves 4

Moroccan Carrot Salad

Kept by The Bhook kitchen

Ingredients

• 500 g carrots, peeled
• 2 tbsp olive oil
• 1 lemon (zested and juiced)
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 garlic clove, finely grated
• 1 tbsp honey
• 1/2 bunch fresh coriander, chopped
• salt and pepper

Method

1. Cut the carrots into coins about 5 mm thick. Bring a pot of salted water to a boil, add carrots, and cook until just tender when poked with a fork, about 7 min. Drain well.
2. In a large bowl, whisk together olive oil, lemon zest and juice, cumin, paprika, garlic, honey, and a pinch of salt and pepper.
3. Add the warm carrots to the bowl and toss until coated. Let the salad sit at least 10 min so the flavours come together.
4. Mix in most of the coriander. Taste and adjust seasoning. Scatter the rest of the coriander on top before serving.

Don’t overcook the carrots; they should hold their shape and have a little bite.