Name: Carrot and cinnamon salad
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 2 bunch baby carrots, peeled and trimmed; 1/4 teaspoon caster sugar; 2 tablespoon lemon juice; flaky sea salt; 1 clove garlic, cut into slivers; 1 tablespoon extra virgin olive oil; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground cumin; 1/4 teaspoon paprika; 1 tablespoon parsley leaves, torn

Carrot and cinnamon salad

Julie Biuso taps into the tantalising textures and flavours of Morocco

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Serves 4

Cook

10M

Marinate

Ingredients

2 bunch baby carrots, peeled and trimmed

1/4 teaspoon caster sugar

2 tablespoon lemon juice

flaky sea salt

1 clove garlic, cut into slivers

1 tablespoon extra virgin olive oil

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cumin

1/4 teaspoon paprika

1 tablespoon parsley leaves, torn

Method

1.Put carrots in a saucepan, cover with cold water, add a few pinches of salt, bring to a boil and cook gently for about 7 minutes, or until half-cooked. Drain and rinse with cold water to halt the cooking.

2.Mix sugar and lemon juice together, add a few pinches of flaky sea salt and the garlic. Transfer carrots to a dish and pour over dressing. Marinate at room temperature for 2-3 hours.

3.Before serving, add oil, toss well, transfer to a serving dish and sprinkle with cinnamon, cumin and paprika. Garnish with parsley and serve.

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Ingredients

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