ROASTED MOROCCAN SALAD WITH CARROTS

ROASTED MOROCCAN SALAD WITH CARROTS

This warm moroccan salad is great on its own as a light lunch or dinner, but it will also work well as a side with some simply cooked chicken or fish. North African spices are more subtle and aromatic than fiery and hot, so in this dish they bring out the natural sweetness of the carrots.

INGREDIENTS

SERVES: 4

800g baby carrots (assorted colours, ideally), scrubbed

1 tbsp cumin seeds, lightly crushed

1 tbsp Aleppo pepper flakes

3 tbsp blossom honey

3 tbsp extra-virgin olive oil

1 onion, finely chopped

3 celery sticks, finely diced

3 garlic cloves, sliced

1 tbsp ras el hanout

2 x 250g packs cooked Puy lentils

2 tbsp water

A handful each of parsley and mint, roughly chopped

150g feta cheese, crumbled

Sea salt and freshly ground black pepper

1 lemon, to serve

METHOD

1: Preheat the oven to 220°C/Fan 200°C/Gas 7. Line two baking trays with baking parchment.

2: If any of the baby carrots are bigger than the others, cut them so that they are all an even size, then place all the carrots on the lined baking trays.

3: Sprinkle the carrots with the crushed cumin and pepper flakes and drizzle with the honey and 2 tbsp of the extra-virgin olive oil, sharing equally between the trays. Season with salt and pepper. Roast in the oven for 20–25 minutes, giving the carrots a good stir halfway through cooking.

4: Meanwhile, heat the remaining 1 tbsp oil in a sauté pan. Add the onion and cook for 4–5 minutes until it starts to turn brown. Add the celery and garlic and cook for another 2 minutes.

5: Stir in the ras el hanout and cook for 1 minute, then add the cooked lentils with the water and warm through. Remove from the heat and stir in half the chopped herbs.

6: Divide the lentils between warmed bowls and pile the roasted carrots on top. Scatter over the remaining herbs and crumbled feta, then zest over the lemon. Cut the lemon into wedges and serve on the side.

Share this Recipe

  • facebook
  • twitter
  • email

Print

  • print

INGREDIENTS

SERVES: 4

800g baby carrots (assorted colours, ideally), scrubbed

1 tbsp cumin seeds, lightly crushed

1 tbsp Aleppo pepper flakes

3 tbsp blossom honey

3 tbsp extra-virgin olive oil

1 onion, finely chopped

3 celery sticks, finely diced

3 garlic cloves, sliced

1 tbsp ras el hanout

2 x 250g packs cooked Puy lentils

2 tbsp water

A handful each of parsley and mint, roughly chopped

150g feta cheese, crumbled

Sea salt and freshly ground black pepper

1 lemon, to serve

METHOD

1: Preheat the oven to 220°C/Fan 200°C/Gas 7. Line two baking trays with baking parchment.

2: If any of the baby carrots are bigger than the others, cut them so that they are all an even size, then place all the carrots on the lined baking trays.

3: Sprinkle the carrots with the crushed cumin and pepper flakes and drizzle with the honey and 2 tbsp of the extra-virgin olive oil, sharing equally between the trays. Season with salt and pepper. Roast in the oven for 20–25 minutes, giving the carrots a good stir halfway through cooking.

4: Meanwhile, heat the remaining 1 tbsp oil in a sauté pan. Add the onion and cook for 4–5 minutes until it starts to turn brown. Add the celery and garlic and cook for another 2 minutes.

5: Stir in the ras el hanout and cook for 1 minute, then add the cooked lentils with the water and warm through. Remove from the heat and stir in half the chopped herbs.

6: Divide the lentils between warmed bowls and pile the roasted carrots on top. Scatter over the remaining herbs and crumbled feta, then zest over the lemon. Cut the lemon into wedges and serve on the side.

Share this Recipe

  • facebook
  • twitter
  • email

Print

  • print

SEEN IN

book

TOM KERRIDGE’S FRESH START (2018)

This isn't a diet book, but it is about taking control. Cook from scratch and you can take responsibility for everything that you and your family eat.

Buy Book