Carrot salad

Carrot salad

By
From
Ben's BBQ Bible
Serves
6
Photographer
Billy Law

When I was travelling through Morocco, I loved seeing the donkeys pulling little carts full of carrots, coriander and parsley, hustling their way through the open markets and souks. Carrot salad is very common in Morocco, and the subtlety of its flavour marries well with North African–style brazier-cooked lamb kofte and skewers.

This is a great salad and it is so easy to make. The secret is in the cooking of the carrots; they have to be done whole, as this way they retain more of their sweetness and taste. Also, try to choose carrots that are organic and fresh, with a good snap. Crushing the garlic with salt keeps the flavours subtle.

Ingredients

Quantity Ingredient
1kg carrots, peeled
salt
3 garlic cloves, peeled
1 1/2 teaspoons toasted cumin seeds
1 teaspoon honey
1 lemon, juiced
2 teaspoons raisins
2 teaspoons pine nuts, lightly toasted
1 bunch coriander, washed and chopped
olive oil
freshly ground black pepper

Method

  1. Boil the carrots in salty water until tender. Drain, and allow to cool a little so you can slice them into similar-sized pieces.
  2. Place the garlic cloves in a mortar and crush with a little salt.
  3. Add the toasted cumin seeds and continue to pound just a little to combine the flavours.
  4. Add the honey and lemon juice. Combine, then toss the carrots thoroughly in the garlic mixture. Add the raisins, pine nuts and coriander
  5. Dress with a little olive oil, season with pepper and allow to stand at room temperature for 1 hour or so to let the flavours settle together.
  6. Serve the salad at room temperature.
Tags:
bbq
barbecue
outdoor
grill
entertaining
party
Ben's BBQ Bible
Ben
Odonoghue
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