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With the holiday season over for many, the new year signals a shift to lighter and healthier dishes.
I’m aways amazed at how much we can do with some of the most basic and humble vegetables.
Carrots are one of those staples that are always in my crisper. Yes, they are often a last-minute addition to a leafy salad or become the cooked vegetable to accompany a Sunday dinner.
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Whether they are raw or cooked, they truly are an integral ingredient to work with.
I’ve been experimenting with some carrot salad dishes that include ingredients common to Morocco.
I’m a big fan of harissa, which is a chili paste often sold in jars or in a tube. It gives a wonderful heat along with great flavour. I’ve used a bit of it in my dressing for the carrot salad recipe below. If you can’t source out harissa, you can substitute something as simple as red pepper flakes.
The base of this salad is grated carrots along with chopped pistachios, raisins and lots of mint and cilantro. The dressing is a simple one of olive oil and lemon juice, along with a few other ingredients. I love the contrast of flavours and textures in this dish.
I suggest serving this bright salad alongside a simple roasted chicken breast or lamb chop.
Moroccan-inspired carrot salad
(Serves 6)
4 cups (1 litre) of grated carrots
1/2 cup (125 ml) raisins or finely chopped dates
3/4 cup (175 ml) chopped pistachios
1/3 cup (75 ml) chopped mint
1/3 cup (50 ml) chopped cilantro
2 green onions, sliced
Dressing:
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1-1/2 tsp. (7 ml) harissa (or 1/2 tsp. red pepper flakes)
1 clove garlic minced
1 tsp. (5 ml) ground cumin
Zest and juice of 1 lemon
1/4 cup (50 ml) extra virgin olive oil
Salt to taste
Directions:
1. In a medium bowl, combine carrots, raisins, pistachios, mint, cilantro and green onion. Set aside.
2. Make dressing by combining harissa, garlic, cumin, lemon zest and juice in a small bowl. Whisk until smooth.
3. Slowly whisk in olive oil until smooth. Season with salt to taste.
4. Add dressing to carrot mixture and toss well.
5. Serve immediately.
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