Moroccan Carrot Salad

Of all the blogs in all the towns in all the world, she walks into mine.

Hey remember that time we threw all the pillows on the floor, lounged around eating tasty treats with our fingers, drinking fresh mint tea out of fancy little glasses, and watched Casablanca? Oh, you loved the Herb Jam? I think the eggplant was my favorite, no, no definitely those carrots.

Toasting spices is a must, especially when using whole spices. They sit on your shelf for months and warming them up, releases their natural oils and sorts of wakes them up to life. I recommend toasting them on a dry pan for most recipes but for this one we are going to use a little oil.

Spread a little olive oil on a baking sheet and toast Cumin, Caraway and Fennel Seeds. About 1 tablespoon each.  It should take about seven minutes; you will know when to take them out because your kitchen will start smelling really good.

Peel and chop down 10 big carrots so that they are all a uniform size and toss in the oil and toasted seeds.
I recommend using large size carrots for this recipe they tend to be sweeter and keep a firmer texture than smaller ones when cooked.

Roast carrots until they are cooked through and started to caramelize a little. This should take about 35 minutes.

Meanwhile combine about 1/3 cup Crumbled Feta and ¼ Chopped Cilantro with a little Lemon Juice, Olive oil and Salt & Pepper.

Transfer the carrots, oil and spices to the bowl and mash to your liking or not at all.

This is a healthy snack with some Arabic bread, as a side to something equally delicious, or 2 out of 3 Moroccan Appetizers for your Casablanca Party.
Compost Much?

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