Moroccan carrot salad

    2 hours 30 min

    This carrot salad tastes best if you prepare it a day in advance. Don't be tempted to cook the carrots until they are soft - it's much better of they have a bit of a bite.

    6 people made this

    Serves: 6 

    • 500g carrots, peeled and sliced into thick pieces
    • 2 large garlic cloves
    • 4 tablespoons sugar
    • 1 tablespoon cinnamon
    • 1/2 teaspoon ground cumin
    • 2 teaspoons paprika
    • Pinch of cayenne pepper
    • 1 teaspoon salt
    • 3 tablespoons olive oil

    Prep:15min  ›  Cook:15min  ›  Extra time:2hr chilling  ›  Ready in:2hr30min 

    1. Place all the ingredients in a saucepan; cover with cold water and bring to the boil. Simmer for 10 minutes, or until carrots are cooked but not soft.
    2. Remove from the heat, cover and cool.
    3. Transfer to a bowl and chill for a few hours before serving.

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