Moroccan-style hot spicy dressing gives a salad of raw carrots inexpressible taste. Carrots slanted obliquely thin circles (it is better to use a grater mandolin) and watered with dressing of fried in olive oil with lemon spice juice. Zira, paprika, cayenne pepper, cinnamon and garlic merge into an amazing bouquet of tastes and aromas with different notes from slightly hot to sweet. Serve Moroccan carrots by sprinkling fresh parsley, as a side dish for meat dishes. It turns out very tasty, healthy and fast.
Recipe author – Katie Lee
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Time: 20 minutes Difficulty: Easy Portions: 4
Recipe:
Thinly chop 3 large carrots and put in a bowl. Toast on dry frying pan over medium heat, stirring 0.5 tsp each. ground zira and sweet paprika and a pinch of cinnamon and cayenne pepper until flavor starts, 1 minute. Stir in 2 tbsp. l olive oil, then add 1 tbsp. l lemon juice. When the liquid boil, add 1 grated small clove of garlic and fry, shaking the pan, 15-20 seconds. Pour hot carrots dressing and mix. Add 1/4 tbsp. chopped parsley salt and pepper to taste, mix. Serve with Harissa Recipes with similar ingredients: carrots, harissa sauce, lemon juice, cumin, paprika
