Nov 082010
I was working from memory for this carrot salad recipe 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.
Tip:
This carrot salad would make a great side dish at your next summer barbecue.
Ingredients
- 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.
