Recipes

Moroccan carrot salad

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

Wash the baby carrots well.

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.

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.

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.

Add the lemon juice, check the seasoning, scatter with extra parsley and finish with a grind of pepper.

Spoon the carrots onto a plate and serve.

NOTES: Want something to drink?
Try the Dominique Portet Fontaine Rosé 2016, Yarra Valley, Vic.

This cool-climate beauty is subtly complex and utterly drinkable. It blends merlot and shiraz for some spicy redberry intensity, and a touch of cabernet adds some structure and savoury edge, leading to a gentle, creamy mouthfeel, while natural acidity lingers on the palate. A sumptuous pairing with the alluring chermoula spiciness.

First published in the Good Weekend.
THE ROCKPOOL FILES