Recipe for Moroccan Carrot Salad

I was working from memory for this carrot salad to accompany a Morrocan Roast Lamb meal I made ten years ago while cooking in Australia. Very basic, and even better the next day. You normally see raisins in Moroccan dishes, but I didn't have any on hand, so I used dried red currants.

Ingredients

Tip:

This carrot salad would make a great side dish at your next summer barbecue.

Carrots, 2 large grated
Dried Red Currants, soaked in warm water for about 20 minutes
Ground Cumin, 1/4 tsp
Cinammon, 1/8 tsp
Nutmeg, 1/8 tsp
Ground Ginger, 1/2 tsp
Coriander Powder, 1/4 tsp
Lemon Juice, from about a quarter
Olive Oil
Sesame Oil, a very tiny drizzle

Preparation - so easy!

Drizzle olive oil over the carrots.
Mix all the ingredients together.
Refrigerate several hours, better overnight.

Serve this delicious carrot salad with Moroccan Roast Lamb and Couscous or rice.