Ingredients
-
18
-
2
-
-
1/2
-
1
-
1
-
1
-
1
-
1/2
-
-
-
-
-
-
Directions
Spicy Carrot Salad, Here is another Moroccan salad dish from The World of Spice Serve this with other salads Ive posted (such as Lemon Salad, Orange and Olive Salad and Grilled Green Pepper and Tomato Salad) for an authentic set of appetisers Recipe posted for Zaar World Tour 2005 , I like this recipe and I didn’t even cook it! I had shredded about 7 large carrots with my food processor and need a recipe I took all the other ingredients and mixed them together and poured it over the uncooked carrots I did make a few changes to suit my tastes 1) used Chiptole Chile powder 2) I only used 1 Tbsp of oil 3) I added 1/3 cup of raisins I can’t wait to try the original version of this! Thanks Mrs B!, Really good I subbed fresh ginger and used 1/2 the cinnamon Added a little cumin and extra lemon juice at the end
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Steps
|
1
Done
|
Top and Tail the Carrots, Scrub or Scrape Off the Skin as Required. |
|
2
Done
|
Place Whole Carrots in a Saucepan; Cover With Water, Bring to the Boil and Cook For About 20 Minutes Until Soft; Leave Them in Their Cooking Water For 1 Hour. |
|
3
Done
|
When Cool, Strain the Carrots and Cut Them Into Slices or Chunks. |
|
4
Done
|
Return Carrots to the Pan, Cover With the Rest of the Ingredients, Except the Parsley, and Heat For a Few Minutes to Blend the Flavours. |
|
5
Done
|
Leave to Cool, Serve Garnished With Freshly Chopped Parsley. |
