This is one of the traditional Moroccan salads. The carrots are first preboiled then sautéed in a chermoula made of garlic, fresh coriander, parsley and spices. The drizzle of lemon juice at the end adds a fresh, Mediterranean flavour to the salad.
Servings 4
Prep Time 15 mins
Cook Time 5 mins
- 500 g Carrots
- 2 clove Garlic
- 1 handful Coriander and parsley
- 1 tsp Tomato paste
- 1 tbs Lemon juice
- 1 tsp Paprika
- 1 tsp Cumin
- 1/4 tsp Cayenne pepper
- 1 tsp Salt
- 4 tbs Olive oil
Cut the carrots into circles or sticks and boil for 5 minutes.
Chop the parsley and coriander and dice or mince the garlic.
In a saucepan, add the olive oil, garlic, tomato paste and all the spices.
Transfer the carrots to the saucepan and mix well to let the carrots absorb the flavours of the garlic and spices.
Add the parsley, coriander and lemon juice and mix again.
Sauté for 5 minutes, drizzle with olive oil and serve .