An all time classic.
This recipe illustrates perfectly how the simplest things are often the best. It requires no more than 7 ingredients and its preparation is very straightforward. Easy, tasty, quick and healthy.
I have so many memories of my mom making this salad. Piles of carrots being peeled, chopped, boiled and then seasoned.
I hadn’t had it for a long time and I almost forgot how tasty it was!
You can add some richness to the salad by adding olives or chickpeas. One of my favourite ways to enjoy it is with olive oil grilled bread, topped with a fried egg.
Moroccan Carrot Salad
- 500 gr carrots, peeled and sliced or chopped
- 2 garlic cloves, unpeeled
- 3 tablespoons finely chopped coriander
- 3 tablespoons finely chopped parlsey
- 1 teaspoon ground paprika
- 1 teaspoon ground cumin
- 2 tablespoons white wine vinegar
- 2 tablespoons olive oil
- 2 teaspoons pomegranate molasses (optional)
- Salt to season
• In a medium sized pan, bring water to the boil, add the carrots and the garlic cloves. Reduce the heat to medium and gently cook the carrots until lightly crisp and tender, about 10 to 20 minutes depending on the size of your sliced/chopped carrots.
• Drain, rinse under cold water and drain again. Set aside.
• Peel and finely chop the garlic cloves.
• In a small bowl, transfer the garlic, chopped herbs, paprika, cumin, vinegar, olive oil, pomegranate molasses and salt. Stir until smooth to make the dressing.
• Gently combine the cooked carrots with the dressing. Serve warm or cold.
• The pomegranate molasses are not traditionally part of the recipe but I like to add it to add a bit of sweetness and tanginess to the salad.