Moroccan Spiced Carrots

Here is a beautiful alternative to the good old carrot, apple, lemon juice and raisin salad, ok ok, beetroot is cool too 🙂

You might have been lucky to see me sampling this salad at Remuera New World this afternoon. If not, here is the recipe. Needless to say that organic is best! New season’s organic carrots are on the shelves now. Go get’em!

Moroccan Spiced CarrotsCarrots with Moroccan Spices

Serves 4

  • 4 carrots, very thinly sliced or grated
  • ¼ cup chopped parsley
  •  ¼ cup chopped walnuts
  •  ¼ cup sultanas
  •  2 Tbsp lemon juice
  •  1 Tbsp olive oil
  •  ¼ cup fresh orange juice
  •  dash ground cumin
  •  dash cayenne pepper
  •  dash cinnamon
  •  ¼ tsp natural sea salt or to taste
  •  fresh ground pepper to taste
  1. Combine the carrots with the lemon and orange juice, olive oil, and sea salt
  2. Massage or toss well.
  3. Add the other ingredients and toss well to combine.

Note: Alternatively to using the individual spices Cayenne pepper, cinnamon, cumin and black pepper I like to use 1/2 tsp of a brilliant North African ‘Ras El Hanout’ spice blend by chef Greg Malouf. His blend contains also cardamom seeds, turmeric, coriander and many others. It just gives this salad an even more exotic and rounded flavour. You can buy this specific spice blend form New World Remuera. The salad is available there too – at the deli counter. Yes I will restock tomorrow – beside doing a Sauerkraut food demo! See you in the afternoon!

'Mandolined' carrots

A good workout on the mandolin

Have fun playing and watch your fingers!

René

🙂

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