Saturday, 12 December 2015

Moroccan carrot salad - quick and easy, vegan and gluten-free meze treat

As the Instagram updates from my Israeli adventure showed, Israelis eat a lot of salads. A lot. Even at breakfast. Without a doubt that might have something to do with the fact just about everyone looks like a supermodel there... As they can be prepared in advance, they also make ideal Shabbat dishes - cooking and any kind of other work is prohibited and it's the time to relax, enjoy time with your loved ones... and eat, of course. 

And what do you know - after my first trip to the shops once back home I was shocked to discover my shopping consisted of nothing but veggies. Israel even managed to make me fall in love with cauliflower, something I've always hated. Old dogs, new tricks. Damn.

Israeli culinary heritage showcases both the traditions of the former rulers of the region and the specialties brought over by its ethnically diverse nation. Much like Turkish salad, Moroccan carrot salad is one of Israeli meze staples. 

As part of a meze spread this serves 3-4

Moroccan citrusy carrot salad:

3 large carrots, diagonally sliced into 1/2 cm thick coins


2 largeish cloves of garlic, finely minced
the juice of a lemon
1/4 dl oil
1/2 tsp harissa paste
1/2 tsp sugar
2,5 tbsp finely chopped fresh herbs (I used 1 tbsp parsley, 1 tbsp coriander and 1/2 tbsp mint)
salt, pepper

Steam or boil the carrots in a little bit of water until still with a bit of bite to them.

Combine the ingredients for the dressing and fold into the warm carrots. Let cool, check the taste, season as  needed and serve.




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