A Moroccan lunch is not complete without a salad. Besides raw salads made from vegetables and lettuce, salads made from cooked vegetables are also very popular. One of my family’s favorit salads is the Moroccan carrot salad. Little pieces of boiled carrots are seasoned with a typical Moroccan spice mix and additionally drizzled with lemon juice. This moroccan carrot salad goes well with a tajine or some vegetarian fritters. It’s easy to make and a nice change from the usual salads.
- 500g carrots
- 3 tablespoons olive oil
- 3 cloves of garlic
- 1 teaspoon paprika powder
- 1 teaspoon cumin powder
- 2 tablespoons fresh parsley and coriander, finely chopped
- lemon juice of ¼ lemon
- Start with peeling the carrots. Then, quarter the peeled carrots lengthwise and slice them.
- Next, boil the carrot slices for about 10 minutes in salted water. The carrots should be very soft. Drain the carrots, when they are cooked.
- Afterward, peel and grate the garlic cloves. Then, heat the olive oil in a tajine (you can also use a skillet or a pot – tajine, however, gives more flavor to the salad). Now, add the garlic, the cumin powder, and the paprika powder. Roast the spices for about 30 seconds without burning them.
- Add the carrots, give them a nice stir, and turn of the heat. Now, take a masher and mash the carrots partly. Finally, add the chopped herbs as well as the lemon juice and taste the salad with some salt.
- Turn on the heat again and let the salad cook for another 2 minutes. The salad can be served warm or cold!