A mix of six Moroccan salads

A mix of six Moroccan salads

By
From
Green Kitchen Travels
Serves
4

If you order a Moroccan salad in a restaurant, you can never be quite sure what you’ll get. Sometimes it is a simple tomato and red onion salad, but most of the time it is something that we would normally call a spread of pickled vegetables. They can come in a variety of different versions; we have included six here. We were taught how to make these by a Moroccan chef at the beautiful restaurant Le Jardine in Marrakech. At home we usually settle for one or two of them, but Moroccans fill the table with an array of colourful salads and eat them with warm pitta bread. The salads are all wonderful in their own right; some are deliciously sweet, some are fiercely intense and others are simple and fresh. These could be great to serve for larger gatherings, together with some dark bread and an assortment of cheeses.

Aubergine zaalouk

Ingredients

Quantity Ingredient
2 aubergines
2 garlic cloves
1-2 tablespoons cold-pressed olive oil
or 1-2 tablespoons coconut oil
1 tablespoon ground cumin
1 teaspoon ground paprika
1/2 teaspoon sea salt
120ml water, boiling
2 tablespoons tomato puree
5 mm slice lemon, finely chopped
1 handful mixed coriander and parsley leaves

Method

  1. Chop the aubergines into bite-sized pieces and mash the garlic with the back of a knife. Heat the oil in a large frying pan, then add the garlic and chopped aubergine. When the aubergine is just beginning to stick to the frying pan, stir and add the cumin, paprika and salt.
  2. Add the boiling water and tomato purée and stir to combine. Now add the chopped lemon and fresh herbs, cover with a lid and cook gently for about 45 minutes or until the aubergine is completely soft. Add more water if needed during cooking to prevent drying out. Taste and adjust the flavours. Serve immediately or store in an airtight glass jar in the fridge for up to 5 days.

Lemony pepper and tomato salad

Ingredients

Quantity Ingredient
4 red peppers
6 tomatoes
4 garlic cloves
1/2 teaspoon sea salt
2 tablespoons lemon juice

Method

  1. Preheat the oven to 200°C. Place the peppers in an ovenproof dish and roast in the oven for about 30 minutes, turning occasionally, until the skin is bubbling and blackened. Remove from the oven and leave to cool slightly while preparing the rest of the ingredients.
  2. Chop the tomatoes and mash the garlic with the back of a knife. Discard the skin, stalk and seeds from the roasted peppers, then coarsely chop and set aside. Heat the oil in a frying pan over a medium heat and add the garlic and tomatoes. Cook for about 5 minutes until soft and juicy. Add the roasted peppers and salt and cook for a further 5 minutes. Add the lemon juice, taste and add more salt if necessary. Serve or store in an airtight glass jar in the fridge for up to 5 days.

Marinated carrots

Ingredients

Quantity Ingredient
5 large carrots
1/2 teaspoon ground cumin
1/2 lemon, juiced
splash cold-pressed olive oil

Method

  1. Peel the carrots and cut into bite-sized pieces. Place in a saucepan and cover with water. Bring to the boil, reduce the heat and simmer for 8–10 minutes or until tender. Remove from the heat and drain the excess water. Place in a serving bowl and leave to cool.
  2. Add the cumin, lemon juice and a splash of olive oil. Toss to mix and it is ready to serve. Serve immediately or store in an airtight glass jar in the fridge for 3–5 days.

Pickled quince

Ingredients

Quantity Ingredient
4 quinces
or 4 unripe pears
1/2 vanilla pod
5 cloves
2 cinnamon sticks
3 tablespoons golden raisins
or 3 tablespoons brown raisins
1 tablespoon clear honey

Method

  1. Raw quinces are very hard, so be careful when peeling and removing the seeds with a sharp knife. Slice them thinly and place in a saucepan. Cover with water and add all spices and the raisins. Cook on a very gentle simmer for 10 minutes or until tender (pears will take a little less time). Turn off the heat, add the honey and stir to dissolve. Serve warm or cold, or store covered with the spiced juice in the fridge for up to 3 days. You could also add 1 teaspoon orange blossom water.

Cinnamon flavoured pumpkin mash

Ingredients

Quantity Ingredient
1 pumpkin
or 1 other winter squash, such as butternut
a knob cold-pressed coconut oil
1 tablespoon ground cinnamon
1 cinnamon stick

Method

  1. Preheat the oven to 200°C. Halve the pumpkin, scoop out the seeds and then peel it. Cut the flesh into cubes and place in a mixing bowl. Rub the squares with coconut oil, using your hands, and dust with ground cinnamon. Tip out on a baking sheet covered with baking parchment and spread out evenly. Tuck in the cinnamon stick. Bake in the oven for 20–40 minutes, depending on the oven and the size of the pumpkin cubes. They are done when completely soft, with golden edges. Place in a bowl and crush a little with the back of a spoon. Garnish with the cinnamon stick. Serve immediately or store in an airtight glass jar in the fridge for 3–5 days.

Marinated courgettes

Ingredients

Quantity Ingredient
1-2 tablespoons cold-pressed olive oil
or 1-2 tablespoons coconut oil
2 courgettes
1 garlic clove
1 tablespoon ground cumin
1 teaspoon ground paprika
1/2 teaspoon sea salt
120ml water, boiling
2 tablespoons tomato puree
2 teaspoons apple cider vinegar
1 handful mixed coriander and parsley leaves

Method

  1. Divide the courgettes lengthwise and slice each half into bite-sized pieces. Mash the garlic with the back of a knife. Heat the oil in a large frying pan and add the garlic and courgettes. When the courgettes are beginning to stick to the frying pan, stir and add the cumin, paprika and salt. Add the boiling water, tomato purée and vinegar and stir to combine. Cover with a lid and simmer gently for 15–20 minutes or until the courgettes are completely soft. Add more water during cooking if necessary to prevent drying out. Taste and adjust the seasoning if necessary. Serve immediately or store in an airtight glass jar in the fridge for 3–5 days.
Tags:
Green
Kitchen
Travels
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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