Moroccan Carrot Salad
I have had the pleasure of running a series of workshops with Queensland Food Ambassador, Alison Alexander. This is a recipe Alison developed for Queensland carrot growers. It is a favourite in our household and once you make it, I am sure it will become a favourite at your place too.

To find out more about Alison Alexander, what she has been up to and where you will catch her next visit

4 cups grated carrot
1 1/2 cups cooked chick peas (or 1 can)
7 large dates (seeds removed and roughly chopped)
4 green onions (finely sliced)
1/2 cup finely chopped coriander
1/2 cup unsalted pistachios
1-2 very finely chopped chillies
100gm feta cheese

3 tablespoons extra virgin olive oil
Finely grated zest and juice of 2 limes
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon sea salt flakes
1/4 teaspoon grated nutmeg

Combine carrots, chick peas, dates, green onions, coriander, pistachios and chillies in a large mixing bowl.
Place all the dressing ingredients in another bowl and either whisk them together or combine with an electric stick blender. (I cheat and just put them in a lidded jar and shake well).
Poor enough of the dressing over the salad to lightly coat the ingredients and stir gently. Spoon salad onto a serving plate and crumble over the feta. Any surplus dressing keeps for a day or two if refrigerated.

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