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Culinary Vacations for Lovers of Food and Wine

Exotic Morocco Culinary Vacation

Morocco

Khizü M’rqed

Carrot Salad with Chilli Pepper and Cumin

Serves 4-6

750 g/l lb oz carrots, cut in half and quartered lengthways

3 garlic cloves

½ teaspoon chilli flakes

1 ½ teaspoon each paprika and ground cumin

30 g/l oz each flat-leaf parsley and coriander, most of the bottom stalks discarded, finely chopped

½ Lemon juice

5 tablespoons extra virgin olive oil

Sea salt to taste

1. Put the carrot pieces and peeled garlic cloves into a saucepan and cover with water. Bring to the boil over a medium-high heat and cook covered for 10 min., or until the carrots are tender. Drain and leave to cool. Discard the garlic cloves.

2. Combine the remaining ingredients in a salad bowl and mix well together. Add the carrots. Toss carefully and adjust the seasoning if necessary. Serve at room temperature.

If you have questions about any of these recipes don’t hesitate to ask us – the recipes are in the chef’s own words.