Ingredients
Moroccan Carrot Salad
- 1 litre water
- 7 carrots, peeled and cut on 1.5 cm angle
- 2 teaspoons coriander seeds
- 2 teaspoon caraway seeds
- 3 lemons, 1 juiced, 2 segmented
- 35 grams Evoo
- 2 green chillies, fresh, or to taste
- 6 Fresh Dates, pitted and cut into 6 pieces each
- 1 bunch coriander, leaves only
- Salt and pepper, to taste
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place water, seeds, carrots into Thermomix and cook for 10-20 minutes @ 100 degrees speed 1 till firm but cooked. Time may change dependent upon age, size of carrots.
Strain water off into a sieve and place carrots and seeds into a serving bowl.
Put olive oil and juice of 1 lemon into TM and scrape down leftover seeds from side of bowl. Mix 3 seconds speed 4 and pour over carrots.
Rest carrots for 15 minutes.
Put chillies with seeds into TM and mince for 5-10 seconds on Speed 8.
Combine dates, lemon segments of 2 lemons with the chillies and 1 bunch coriander.
Mix through the carrot salad and serve at room temperature with any meats or bbq as a side.
Moroccan Carrot Salad
Tip
Conversion of Karen Martini's Moroccan Carrot Salad
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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