Moroccan Carrot Salad

This delicious carrot salad makes a superb accompaniment to a Moroccan feast.

The ingredient of Moroccan Carrot Salad

• 4 bunches baby dutch carrots peeled tops trimmed to 2 5cm
• 1 2 cup 125ml extra virgin olive oil
• 85ml red wine vinegar
• 2 tbsp sweet pimenton smoked paprika
• 2 tbsp ground cumin
• 3 garlic cloves crushed
• 2 tbsp finely chopped flat leaf parsley

The Instruction of moroccan carrot salad

• cook the carrots in lightly salted boiling water for 5 minutes refresh in cold water then drain combine the olive oil red wine vinegar pimenton cumin and garlic then season with salt and pepper toss the carrots in the dressing and leave to marinate for 4 hours
• to serve toss the parsley through the carrots then pile onto a platter

Nutritions of Moroccan Carrot Salad

fatContent: 31 787 calories
saturatedFatContent: 1 grams fat
carbohydrateContent: n a
sugarContent: 3 grams carbohydrates
fibreContent: 2 grams sugar
proteinContent: n a
cholesterolContent: 1 grams protein
sodiumContent: n a

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