Moroccan carrot salad

Very simple but really ideal recipe in terms of exotic flavour, using up the coriander and healthy eating with the carrots


Basic idea is to cook carrots until OK for a salad, then leave to marinade with some spices – cumin, coriander and fresh ginger – before adding a vinaigrette with lime, olive oil and some salt.


  1. 4 carrots
  2. half a teaspoon of cummin
  3. half a teaspoon of coriander – doesnt really sound enough
  4. one inch piece of ginger grated
  5. pinch of cayenne
  6. juice of half a lime
  7. 2 tablespoons of olive oil
  8. 2 tablespoons of coriander
  9. salt

Cut carrot into batons 2inches long and 1/4 inch square; cook in boiling water until almost tender but still crisp; season with salt; mix 1/4 teaspoon cumin and coriander toasted and ground; add 1inch of fresh ginger peeled and grated and spread over the carrots and leave to marinade; whisk juice of half a lime, extra virgin olive oil and chopped coriander or parsley, pour over.


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