Moroccan Carrot and Radish Salad

Name: Moroccan Carrot and Radish Salad
Ingredients: 1 garlic clove, crushed; 1,25ml (1/4 teaspoon) each of ground cumin, cinnamon and paprika; 80 ml olive oil; 5 ml (1 teaspoon) white wine vinegar; 5 ml (1 teaspoon) honey; juice of half a lemon; salt and pepper to taste; 3 large carrots, thinly sliced; 10 radishes cut into thin slices; 30 ml (2 tablespoons) flat leaved parsley; 5 ml (1 teaspoon) orange flower water

This is a great side-dish salad to serve as part of a Moroccan meal.

Published 25 September 2022

Method

Place the garlic, spices, oil, vinegar, honey and lemon juice in a small bowl and whisk together. Season to taste with salt and white pepper and set aside.
Blanch the carrots in boiling salted water for 2 minutes. Drain and refresh. While still warm, toss with the dressing then set aside at room temperature.
To serve, toss the carrots with the radishes and parsley. Drizzle with orange flower water just before serving.