No ordinary moroccan carrot salad recipe
vote now
Ingredients
4
You may like
Moroccan couscous - video recipe !
Preparation
Preparation15 min
Cook time20 min
- Preheat the oven to 450 degrees Farenheit.
- In a small bowl mix the nutmeg, cumin, coriander, allspice, ginger, cinnamon, salt, pepper 3 tablespoons of the olive oil and 2 tablespoons of the vinegar. Once mixed, set this aside.
- In another small bowl mix the chia seeds, sesame seeds and pepitas. Set aside.
- If you use fresh baby carrots (not the bagged baby carrots from the grocery store) cut the tops off of them and scrub them well – you don’t need to peel these.
- Boil the carrots for 6 – 8 minutes (they should be slightly tender).
- Remove the carrots from the water and put them into a baking dish.
- Once the carrots are in the baking dish, re-mix the ingredients that are in the small bowl and pour it over the hot carrots. Make sure that the carrots are completely covered with the mixture.
- Place the half lemon, cut side down, in the baking pan (not on top of the carrots).
Let the carrots sit for 10 minutes.
- Slide the carrots into the oven and roast for 20 minutes. (Watch the carrots if they’re especially small, you may need to cook them a shorter amount of time.)
- Using the same small bowl that you mixed the dry seasoning and oil and vinegar add in the remaining 3 tablespoons of olive oil, the 2 tablespoons of the vinegar, the juice of the roasted lemon half and the chopped parsley. This is the salad dressing.
- Divide the carrots between 4 plates. Top with some of the salad greens. Drizzle with some of the dressing and sprinkle with some of the seed mixture.
You tried this recipe ?
Mention @petitchef_en and tag #petitchef
Mention @petitchef_en and tag #petitchef
You may like
- Moroccan couscous - video recipe !
- Briouats, little moroccan treats - video recipe !
- Panzanella salad - italian salad
- Carrot cake stuffed with cheesecake
Questions
Photos of members who cooked this recipe
Comments
Rate this recipe:
There are no comments!