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Carrot Salad with Chilli Pepper and Cumin (Khizü M’rqed)

AuthorJackie DeKnockCategory,

Ahhhh, the delicious taste of Moroccan carrots. This dish is so simple and quick to prepare and the results delicious!

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Yields1 Serving
 l lb. carrots, cut in half and quartered lengthways
 3 garlic cloves
 ¼ teaspoon chili flakes
 1 ½ teaspoon each paprika and ground cumin
 ¼ cup each flat-leaf parsley and coriander, most of the bottom stalks discarded, finely chopped
 ½ tablespoon lemon juice
 5 tablespoons extra virgin olive oil
 Sea salt to taste
1

Put the carrot pieces and peeled garlic cloves into a saucepan and cover with water. Bring to the boil over a medium-high heat and cook covered for 10 min., or until the carrots are tender. Drain and leave to cool. Discard the garlic cloves.

2

Combine the remaining ingredients in a bowl and mix well together. Add the carrots. Toss carefully and adjust the seasoning if necessary. Serve at room temperature.

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= Everyday deliciously simple. Pretty quick, just get the food on the table pronto!
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Ingredients

 l lb. carrots, cut in half and quartered lengthways
 3 garlic cloves
 ¼ teaspoon chili flakes
 1 ½ teaspoon each paprika and ground cumin
 ¼ cup each flat-leaf parsley and coriander, most of the bottom stalks discarded, finely chopped
 ½ tablespoon lemon juice
 5 tablespoons extra virgin olive oil
 Sea salt to taste

Directions

1

Put the carrot pieces and peeled garlic cloves into a saucepan and cover with water. Bring to the boil over a medium-high heat and cook covered for 10 min., or until the carrots are tender. Drain and leave to cool. Discard the garlic cloves.

2

Combine the remaining ingredients in a bowl and mix well together. Add the carrots. Toss carefully and adjust the seasoning if necessary. Serve at room temperature.

Notes

Carrot Salad with Chilli Pepper and Cumin (Khizü M’rqed)
IngredientsDirections

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