Name: Moroccan carrot salad recipe
Cook time: 30 min
Yield: 4
Cuisine: Moroccan
Ingredients: 1 bunch of baby carrots,3cm stalk left on; 2 tbsp extra virgin olive oil; 1 handful flat-leaf parsley leaves,plus extra to serve; 2 vine-ripened tomatoes,peeled, deseeded and diced; ½ tbsp ground cumin sea salt; juice of 1 lemon; freshly ground pepper

Neil Perry's Moroccan carrot salad.William Meppem

easyTime:<30 minsServes:4

Try this tasty carrot dish with a spicy Middle Eastern main,such as a chicken tagine.

Ingredients

1 bunch of baby carrots,3cm stalk left on
2 tbsp extra virgin olive oil
1 handful flat-leaf parsley leaves,plus extra to serve
2 vine-ripened tomatoes,peeled, deseeded and diced
½ tbsp ground cumin sea salt
juice of 1 lemon
freshly ground pepper

Method

1. Wash the baby carrots well.
2. Bring a pot of salted water to the boil and cook the carrots for a few minutes,until tender,refresh in ice water and drain.
3. In a large frying pan,heat extra virgin olive oil and fry the carrots for 30 seconds and then carefully add the parsley to the hot oil – it will spit a fair bit.
4. Add the tomato,cumin and some sea salt to the pan and toss with the parsley for 1-2 minutes over a low heat taking care not to burn the cumin.
5. Add the lemon juice,check the seasoning,scatter with extra parsley and finish with a grind of pepper.
6. Spoon the carrots onto a plate and serve.
Suggestion: Delicious served withNeil's chicken and olive tagine