← Nouns Cooking · Moroccan

Ingredients

• 500 g Carrot, peeled and sliced into coins
• 1 clove Garlic, crushed
• 1 tsp ground cumin
• 1 tsp Paprika
• 1 pinch Cayenne pepper (optional)
• 2 tbsp lemon juice
• 3 tbsp extra-virgin olive oil
• ½ tsp Salt
• 2 tbsp coriander and parsley, chopped
• ¼ Preserved lemon, rind only, finely chopped (optional)

Method

1. Boil or steam the carrots for 6–8 min, until just tender with a little bite left. Drain well.
2. While they cook, whisk the garlic, cumin, paprika, cayenne (if using), lemon juice, olive oil and salt in a serving bowl.
3. Tip the hot carrots into the dressing and toss well; warm carrots soak up far more flavour.
4. Leave for 10 min, then stir in the herbs and preserved lemon (if using). Serve warm or chilled.

Tips

• Stir in 1 tsp harissa for a fiery version.
• It keeps well for 2–3 days in the fridge, so it is great for packed lunches.

Sources

Written in our own words after cross-checking these recipes:

Taste of Maroc BBC Good Food