Moroccan Carrot Salad

Moroccan carrot salad with cumin, paprika, lemon, parsley and olive oil.

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Cooking the carrots until just tender lets them absorb the spiced dressing without becoming mushy.

Ingredients

• 600 g carrots (peeled and cut into thick coins)
• 3 tbsp olive oil
• 2.5 tbsp lemon juice
• 1 garlic clove (finely grated)
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1 ground cinnamon (pinch, optional)
• 3 tbsp fresh parsley (chopped)
• 2 tbsp fresh coriander (chopped)
• 0.75 tsp salt

Step-by-step method

1. Bring a saucepan of salted water to a boil and add the carrot coins.
2. Cook for 7–10 minutes until just tender when pierced with a knife but not soft enough to fall apart.
3. Drain thoroughly and let the carrots steam-dry for 2 minutes.
4. Whisk the olive oil, lemon juice, garlic, cumin, paprika, cinnamon and salt in a bowl.
5. Add the warm carrots and toss gently so they absorb the dressing.
6. Fold through the parsley and coriander and leave for 15 minutes at room temperature.
7. Taste and adjust lemon or salt before serving warm, room-temperature or chilled.