As promised here is a recipe for a simple, easy and tasty Moroccan inspired carrot salad that I have used a few times as an accompaniment to my Moroccan Lamb (see Iced Vovo’s melt in the mouth Moroccan Lamb).
1/4 cup olive oil
2 tbsp red-wine or white wine vinegar
1 tablespoon honey
salt to taste (I usually put in a little ground pepper too, but it’s up to you!)
1 small red onion, thinly sliced into rounds
3 to 4 large carrots, peeled
1/4 cup pitted Moroccan or kalamata olives, sliced
1/2 bunch/cup chopped cilantro/coriander
1/2 cup toasted pine nuts
(you can add sultanas too if you like)
- Whisk oil with vinegar, honey and salt in a large bowl. Stir in onion.
- Peel long ribbons from carrots, turning after every 3 peels, (or if you have a dodgy peeler like me, slice carrots thinly using a sharp knife but leave out the carrot core) and place into a bowl with onion. Stir in olives and cilantro/coriander. Toss until coated. Sprinkle with pine nuts (and sultanas).