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Moroccan carrot salad recipe

Neil Perry
Neil Perry

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Neil Perry's Moroccan carrot salad.
Neil Perry's Moroccan carrot salad.William Meppem

Try this tasty carrot dish with a spicy Middle Eastern main, such as a chicken tagine.

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Ingredients

  • 1 bunch of baby carrots, 3cm stalk left on

  • 2 tbsp extra virgin olive oil

  • 1 handful flat-leaf parsley leaves, plus extra to serve

  • 2 vine-ripened tomatoes, peeled, deseeded and diced

  • ½ tbsp ground cumin sea salt

  • juice of 1 lemon

  • freshly ground pepper

Method

  1. 1. Wash the baby carrots well.

    2. Bring a pot of salted water to the boil and cook the carrots for a few minutes, until tender, refresh in ice water and drain.

    3. In a large frying pan, heat extra virgin olive oil and fry the carrots for 30 seconds and then carefully add the parsley to the hot oil – it will spit a fair bit.

    4. Add the tomato, cumin and some sea salt to the pan and toss with the parsley for 1-2 minutes over a low heat taking care not to burn the cumin.

    5. Add the lemon juice, check the seasoning, scatter with extra parsley and finish with a grind of pepper.

    6. Spoon the carrots onto a plate and serve.

    Suggestion: Delicious served with Neil's chicken and olive tagine

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Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.

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Original URL: https://www.theage.com.au/goodfood/recipes/moroccan-carrot-salad-recipe-20161121-gstzhm.html