An unusual take on a salad inspired by a trip to Morocco; cooked carrots and a whole lot of amazing herbs and spices making it an absolute winner.

SERVES: 4-6 PREP TIME: 10 mins COOK TIME: 20 mins

Ingredients

  • 1kg carrots, peeled and diced (approximately 1cm square)
  • ¼ cup olive oil
  • 2 large cloves garlic, finely chopped or crushed
  • 1 teaspoon ground paprika
  • 1 teaspoon turmeric
  • Pinch of star anise (optional)
  • Pinch of nutmeg
  • ½ cup fresh parsley, finely chopped
  • 2 tablespoons freshly squeezed lemon juice

Method

  1. Place the prepared carrots in a pan of boiling water, bring to the boil and simmer for 5 minutes, then drain, rinse under cold water and set aside.
  2. Warm the olive oil in a frying pan over a medium heat and add the garlic, paprika, turmeric, star anise and nutmeg, stirring for one or two minutes to combine and soften.
  3. Add the carrots and sauté for 5-10 minutes or until they begin to brown on the edges.
  4. Remove from the heat, add the parsley and lemon juice, stir through and serve immediately.

Inspirations and top tips

  • Delicious served on a bed of green leaves as a light meal or as a side dish
  • Swap the parsley for coriander and the lemon for lime for a different twist on this recipe
  • A different salad to offer up at a party and beautiful in a lunch box

Dietary Requirements

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  Egg Free  |  Nut Free  |  Vegetarian

Filed under

Gluten freeDairy free

  • By Matilda Bathurst, BSc Hons, RGN, RM, PGCE (Primary)

    A life enthusiast, nurturer and willing learner; mother, teacher, walker extraordinaire, registered midwife & nurse. Thriving into my elder years.

  • Photography: Natalie Hawthorne

    Passionate cook and photographer