Di’s Moroccan-style carrot salad
I like carrots!! Any way is fine with me – raw in chunks, shredded or julienned, baked, steamed or boiled, added to a casserole or stir-fry, etc., etc. It’s fortunate that my family love them too – we eat them a lot!
This carrot salad goes well as a side with any meats or fish but tastes great as a crunchy snack on its own. Substitute the pistachios and currants for any nuts or dried fruits you have on hand and add a little more harissa paste if you like more of a bite.
Serves 4 as a side dish
- 3 medium carrots, peeled and coarsely grated
- 1/3 cup pistachios, roughly chopped
- 1/3 cup shredded coconut
- ¼ cup dried currants
- juice of half an orange
- a good handful each of mint and flat leaf parsley, roughly chopped
- juice and finely grated zest of half a lemon
- 1 clove garlic, crushed
- ½ tsp ground cumin
- ½ tsp harissa paste
- 3 tblsps extra virgin olive oil
- salt and freshly ground black pepper
- Place currants and orange juice in a small saucepan over low heat and stir for a few minutes until currants begin to plump up a little. Remove from heat and set aside to cool. Strain currants when cool, reserving juice for the dressing.
- Place the shredded coconut in a small pan over low heat and shake or stir until lightly toasted. Empty into a small bowl to cool.
- Combine cooled orange juice, lemon juice, crushed garlic, cumin and harissa paste in a small bowl. Add olive oil a little at time, whisking until well combined. Add salt and pepper to taste.
- Combine grated carrots, pistachios, toasted coconut, currants, mint, parsley and lemon zest in a large bowl. Pour over the dressing a little at a time to just coat the salad (you might not need it all) and toss well.
This salad can be served immediately but a few hours (or a day or so) in the fridge will develop the flavours further.