Name: Moroccan Carrot Salad
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 3
Ingredients: 6 carrots; 3 tbsp olive oil; Salt &amp; pepper; 1/4 cup extra virgin olive oil; 1 tsp ground cumin; ½ lemon (juice of); 1 tbsp white wine vinegar; 3 tbsp pistachio nuts (raw, unsalted - roughly chopped) (you can lightly toast in a dry frying pan too if you like); 2 tbsp mint (chopped)

Carrots are commonly linked with healthy vision, and this is because of the beta-carotene (Vitamin A) that helps convert signals from the eye to the brain to help us see in low-light.

Original recipe: Moroccan Carrot Salad from cookeatworld.com.

Moroccan Carrot Salad

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Servings

3 - 4 side dishes

Prep Time

5 minutes

Cook Time

30 minutes

Ingredients

6 carrots
3 tbsp olive oil
Salt & pepper

For the dressing

1/4 cup extra virgin olive oil
1 tsp ground cumin
½ lemon (juice of)
1 tbsp white wine vinegar
3 tbsp pistachio nuts (raw, unsalted - roughly chopped) (you can lightly toast in a dry frying pan too if you like)
2 tbsp mint (chopped)

Directions

Preheat the oven to 200ºC
Trim the carrots and cut into 6-7cm batons. Arrange on a baking tray and season with salt & freshly ground black pepper, then toss in the olive oil to coat al the carrots. Roast for 30 minutes, turning once after 15 minutes. Remove from oven and let them cool completely.

For the dressing

Whisk together the extra virgin olive oil, cumin, lemon juice and vinegar
Arrange the carrots on a platter and then drizzle over the dressing. Scatter the pistachios and finally sprinkle over the fresh mint

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