Moroccan carrot salad with parsley and roasted lemon
Caramelise lemons to temper their sourness and give extra crunch.
Ingredients
Method
1) Place the lemon pieces in a cold skillet. Add a generous amount of oil to cover the bottom of the pan and heat over low heat until the rinds soften and begin to brown and caramelise, about 20 minutes.
2) In a large bowl, add the cumin, cinnamon, ginger, cayenne, orange zest, orange juice, salt and pepper. While whisking, pour 3 tablespoons of olive oil in a thin stream until the dressing reaches your desired consistency. Add the carrots, parsley and pine nuts. Remove the caramelised lemon to the bowl using a slotted spoon. Toss and taste for seasoning. Drizzle in some of the lemon-infused oil, to taste.
Store in the refrigerator until serving time.
Rate this recipe
Overall Rating:
4.70
(18)
