Wednesday, June 11, 2014

Moroccan Carrots Salad

Time files! It's been a long while since my last post. However, I am back again and I will try to post new recipes as often as I can.

Today's recipe is Moroccan carrots salad; a spicy side dish to be served alongside any main course. It can be served warm or cold, and it can even be preserved in the fridge for a day or two. As usual, this is an easy, fast, and healthy recipe to try. 

Tips: 1- Carrots maybe substituted with turnips or potatoes. 
        2- Try not to overcook your vegetables while boiling. 
        3- Usually, the veggies are to be diced small, I suggest to use a food processor or a    
            hand chopper to speed up the process.


-  500g carrots, peeled and boiled.
- a bunch of parsley and coriander.
- 4 to 6 gloves of garlic.
- 3 tbsp lemon juice.
- A quarter of pickled lemon.
- 3 to 5 tbsp olive oil.
- Salt, paprika, cumin, chilli flakes, and some dried chillies.


1- Chop your carrots until you reach the small dices form.

2- Chop the remaining ingredients separately, except olive oil, lemon juice and chillies.

3- In a bowl, add diced carrots and the other mixture, then lemon juice and olive oil. Mix until everything is combined together.

4- In a pan, add the mixture, and add the chillies. Toss for 15 to 20 min in low heat. 


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