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Moroccan Carrot Salad

Carrot with fried cumin and coriander seeds, honey and fresh coriander

Moroccan Carrot Salad

Ingredients:

1 teasp cumin seeds
2 teasp coriander seeds
1 tablesp vegetable oil
1 onion, finely chopped
400g frozen carrots, thawed
Juice of 1 orange
2 tablesp honey
1 tablesp olive oil
2 tablesp fresh coriander, chopped
Salt and peper to taste

Method:

  1. Put the cumin and coriander on a skimmer and dry-fry on a medium heat for 2 minutes, put onto a plate and set aside.
  2. In a frying pan saute onions until soft then add carrots, orange juice and cook for 3-4 minutes, stirring occasionally.
  3. Place the mixture into a bowl and gently add spices, honey and olive oil.
  4. Add salt and peper, stir in the coriander then serve.







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