Moroccan Grated Carrot, Orange and Cinnamon Salad
This Moroccan grated carrot, orange and cinnamon salad is a true journey for the taste buds. The sweet-savory combination of juicy orange and warm cinnamon, enhanced by the freshness of mint, evokes the souks of Marrakech. You might wonder what the essential spices of Moroccan cuisine are? Cinnamon, cumin, ginger and saffron are must-haves. And for an authentic tagine, don't forget to brown the meat and onions well before adding the rest. This cold salad is quick to prepare and will delight your guests with its lightness and sun-drenched aromas.
Ingredients
- carrots500 g
- oranges2
- ground cinnamon1 teaspoon
- lemon juice2 tablespoons
- olive oil3 tablespoons
- honey1 tablespoon
- salt1 pinch
- fresh minta few leaves
Instructions
- 1
Peel and finely grate the carrots. Peel the oranges removing the pith, cut out the segments and reserve the juice.
- 2
In a bowl, mix the reserved orange juice, lemon juice, olive oil, honey, cinnamon and salt for the dressing.
- 3
Pour the dressing over the grated carrots and mix well.
- 4
Gently add the orange segments, then sprinkle with chopped fresh mint.
- 5
Cover and refrigerate for 30 minutes to let the flavors meld.
- 6
Serve cold as a starter or side dish, with an extra drizzle of olive oil if desired.
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