Moroccan carrot salad with parsley and roasted lemon

Caramelise lemons to temper their sourness and give extra crunch.

  • Preparation Time10 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy
1 large lemon, washed, sliced into thin rounds and then quartered
3 tbsps extra-virgin olive oil, plus extra for lemons
1 1/2 tsps ground cumin
1/4 tsp ground cinnamon
1/4 tsp ground ginger
2 pinches cayenne pepper
1/2 tsp orange zest, plus 3 tbsps orange juice
Salt and freshly ground black pepper
8 medium carrots, peeled, grated (about 900g)
56g chopped fresh parsley
2 tbsps toasted pine nuts
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.

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