This is my take on a simple Moroccan carrot salad which makes a welcome change from the standard green leaf side salads I tend to usually make. This is particularly nice if marinaded in advance and chilled before serving.
Serves 4 to 6
500g carrots, peeled and coarsely grated
1 x 400g tin of chickpeas, drained and rinsed
200g flaked almonds, lightly toasted
Small handful of fresh mint, roughly torn
For the dressing
100ml olive oil
1 tbs cumin seeds
2 tbs lemon juice
1 tbs honey (I used Agave nectar to make it vegan)
Pinch cayenne pepper
1/2 tsp sea salt
1. Toast the cumin seeds in a small dry frying pan until lightly browned, cool then grind to a powder with a pestle mortar.
2. Whisk together the oil, honey, lemon juice, cumin, cayenne and a pinch of salt and set aside.
3. Combine the grated carrots, chickpeas, toasted almonds and mint in a large bowl and pour over the dressing. Toss thoroughly and chill before serving. This is very nice with pittas or flatbread.