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 -
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)
For the dressing
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
