Marrakesh Carrots
Servings: 6 as side dish
Ingredients
DRESSING
- 60 g olive oil
- 1 lime – zest and 30g lime juice - see NB below
- 1 lemon – zest and 30g lemon juice - see NB below
- NB: you only need 60g combined citrus juice for the dressing so save the extra to use later in another dish
- 1 tsp ground cumin
- ½ tsp ground nutmeg
- ½ tsp ground turmeric
- 1 tsp crushed red pepper flakes or chilli flakes
- 1 tsp sea salt flakes
- freshly cracked pepper to taste
SALAD
- 500 g carrots peeled weight, cut into chunks (about 5 medium)
- 425 g tin chick peas drained
- 8 Medjool dates pitted and sliced
- 4 shallots thinly sliced ... use green part too
- 60 g coriander coarsely chopped (or use mint if preferred)
- 100 g toasted pistachios or toasted pepitas and sunflower seeds for nut free option
- 200 g crumbled feta use half for salad, and half for topping
Instructions
- Place all the dressing ingredients into TM bowl and mix 10 seconds / speed 10
- Set aside in a small jug … do not wash TM bowl
- Place carrots into TM bowl and chop 3 seconds / speed 5 … check consistency and if you prefer it finer, chop for a further 1 second / speed 5
- Place carrot into a large mixing bowl
- Add chick peas, dates, shallots, coriander and / or mint, pistachios (or seeds) and dressing into mixing bowl and stir through thoroughly
- Add half the feta (keep half to sprinkle on before serving) and stir lightly
- Serve immediately with the extra feta sprinkled on top, or place into fridge and use within three days.
Notes
Adapted from recipe here
This is a great salad that keeps well for up to three days in the fridge.
It can be eaten on its own, but compliments meat and chicken dishes beautifully with its delightful “crunch”.
The carrots are chopped in a Thermomix, and I have chosen to chop the dates, shallots and coriander by hand as I wanted them chunky for texture, and for the most important “chew”.