Moroccan Carrot Salad

Moroccan Carrot Salad

Ingredients: 

  • 1 kg carrots cut into rounds about 2 cm thick
  • 2 Tbsp Moroccan Rub
  • 3 Tbsp Olive oil
  • 50 gm almonds
  • 2 tsp Bangin’ Beef Rub
  • 100 gm feta
  • Small handful fresh mint leaves, chopped
  • Juice of 1 lemon 
  • Preheat oven at 200°C (390°F)

 Method:

  1. In a bowl add the Moroccan Rub & 2 Tbsp of the Olive oil to the carrots, mix well until the carrots are well coated in the Moroccan Rub.
  2. Place carrots in a roasting dish & roast in the oven, shaking them once or twice during cooking until they get a little bit of colour on them, about 10 - 15 minutes. In the last 5 minutes of cooking add the almonds to the carrots so they too get a little bit of colour on them.
  3. Once the carrots & almonds have some colour remove them from the oven.
  4. Now add the Bangin’ Beef Rub and 1 more Tbsp of olive oil, mix.
You can now eat them just as they are, as roasted carrots or you can turn them into a salad by doing the following: 
  1. Let the carrots cool down a wee bit, then add the feta, crumbling it between your fingers as you add it, now add the chopped mint, lemon juice & a little more more olive oil if you feel it needs it. Done.
  2. Eat warm or cold, enjoy!

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