Moroccan Carrot Salad Recipe

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:

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.
In a frying pan saute onions until soft then add carrots, orange juice and cook for 3-4 minutes, stirring occasionally.
Place the mixture into a bowl and gently add spices, honey and olive oil.
Add salt and peper, stir in the coriander then serve.