 |
| Warm Moroccan carrot salad |
Serves 4 as a side
Warm Moroccan carrot salad ingredients: 2 bunches baby (Dutch) carrots, trimmed, peeled. 2 tbs olive oil, plus extra to drizzle. 1 large green chilli, seeds removed, finely chopped. 2 garlic cloves, crushed. 2 tbs honey. 2 tsp ground cumin. 2 tsp sumac. 50g soft goat's cheese, crumbled. 1 tbs finely chopped flat-leaf parsley
Warm Moroccan carrot salad recipe: Blanch the carrots in boiling, salted water for 3 minutes, then drain well. Heat the oil in a large frypan pan over medium heat. Add the carrots and cook for 1 minute or until coated in oil. Add the chilli and garlic, then cook for 1 minutes or until fragrant (but not coloured). Add the honey and cook for a further 1 minute or until warmed through. Add the spices, season and toss well to combines. Remove from heat and allow to cool slightly. Garnish with the goat's cheese and parsley. Drizzle with extra oil to serve. By then, the warm Moroccan carrot salad is ready
