This salad is a twist on a classic Morrocan dish and a lovely mix of flavors, from the orange to the olives, cumin, mint and cilantro. Consider adding some feta cheese as a simple variation. Traditionally the carrots are blanched before mixing with the dressing, however, roasting adds a wonderful depth that’s worth trying. Be sure to mix the dressing with the hot carrots (before they cool) so the flavors are completely absorbed.
Ingredients:
- 1 pound carrots, cut into strips about ½ inch by 2 inches
- 1 small onion, thinly sliced into half rounds
- 1 clove garlic, minced
- 1/3 cup pitted kalamata olives, cut or torn in half
- 1 teaspoon cumin seeds
- ½ teaspoon paprika
- Salt and freshly ground pepper
- 1 tablespoon honey
- 1 lemon, juiced
- 1 orange, juiced
- Olive oil
- ¼ cup chopped cilantro
- 1 tablespoon chopped mint
- 2 tablespoon toasted pine nuts
Method:
- Mix lemon juice, orange juice, honey and 2 Tbsp olive oil in a bowl.
- Toast cumin seeds in a hot dry pan until fragrant then grind in a spice grinder. Alternatively, you can use ground cumin if you prefer.
- Sauté onions and garlic until soft and translucent. Meanwhile blanch carrots until just tender (about 5 minutes). Drain carrots and add to sauté pan with onion mixture. Stir ingredients so that carrots are coated well with onion mixture. If you prefer, roast the carrots, onions and garlic in a 400 degree oven until carrots are tender. If you choose to roast the vegetables, cut the onions in half round wedges about ¼ inch thick. Remove to a serving bowl when vegetables are done cooking.
- While still warm, toss carrot mixture with juice, honey and oil mixture. Add olives, ground cumin, paprika and salt and pepper to taste. Allow mixture to cool to room temperature.
- 5.Just before serving mix in cilantro, mint and pine nuts.
