PHOTO: SIMON LAMBERTSweet carrots, fragrant herbs and warm cumin come together in this simple salad inspired by the classic Moroccan carrot salads found across North Africa. The carrots are gently cooked until tender, then dressed while still warm so they soak up all the flavours. Serve alongside grilled meats, tucked into pita bread, or with a bowl of thick yoghurt for a fresh and satisfying meal. Serves 4 to 6 Prep time 10min Cook time 20min Skill Easy Ingredients 800g carrots, peeled 2Tbs apple cider vinegar 2 cloves garlic, finely grated 3 Tbsp extra virgin olive oil 1 Tbsp honey 1 tsp ground cumin or cumin seasoning ¼ cup flat-leaf parsley, roughly chopped 2 Tbsp fennel fronds, chopped Sea salt and freshly ground black pepper Method Place the carrots in a saucepan, cover with cold water and bring to the boil. Cook until just tender, about 15 to 20 minutes depending on size. Drain and allow to cool slightly. Slice into thick rounds and place in a serving bowl. In a small bowl, whisk together the apple cider vinegar, garlic, olive oil, honey and cumin. Season with salt and pepper. Pour the dressing over the warm carrots and gently toss to coat. Add the parsley and fennel fronds and toss again. Leave for at least 30 minutes or overnight before serving to allow the flavours to mingle. Serve at room temperature with warm pita bread and natural yoghurt.
