I hope you guys all had a wonderful Christmas. Ours was fun and it lasted (the fun bit) until we were finally exhausted. Exhausted from eating and drinking but that’s what you do at this time of the year, right?
As promised… this is the salad we had for Christmas as a side to the main and a couscous dish. I thought it would be a good idea to keep all three Moroccan. I remember considering this particular salad for Vegan MoFo a few years ago when I had the Mediterranean theme for the whole month but never got around to it.
Recipe Notes: You might like to play around with the spices. I personally LOVE cumin and hot chilli so I use a lot more than specified in the recipes and even add more later on—which is true for cumin every time.
Jazar Bil Kamoun Wal Toum (Moroccan Carrot Salad)
5 medium sized carrots (I must admit, Olly ate some while I was preparing. So, I can’t guarantee the exact amount 🙂 )
2 tablespoons vegetable oil
2 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon ground chilli
½ teaspoon ground cinnamon
½ tsp freshly ground black pepper
Salt to taste
juice of ½ lemon, freshly squeezed
A few black olives, pitted and halved ( used 6 olives)
• Cut the carrots into four lengthwise, then into sticks. Steam until al dente. Drain well and set aside.
• Heat the oil in a large frying pan (I used a non-stick, stone pan which is big enough for the job).
• Add the carrot sticks and sauté on a medium heat for a few minutes, until carrots are covered in oil evenly.
• Add the crushed garlic, cumin, chilli, cinnamon, salt and pepper, and sauté until the garlic is aromatic and slightly golden.
• Drizzle the salad with lemon juice and decorate with olives. Serve cold.