Spiced Moroccan Salad Food

MOROCCAN-STYLE CARROT SALAD

Steps:

• Bring a large pot of salted water to a boil. Add carrots and cook for about 20 minutes until nice and tender. Drain.
• Transfer the cooked carrots immediately to a large mixing bowl. And while nice and warm, season with a dash kosher salt, and the spices (harissa spice, cumin, coriander and paprika.) Add minced garlic, celery, cilantro, lemon juice and extra virgin olive oil.
• If you like, add a sprinkle of toasted sesame seeds. Give the carrot salad a good toss to combine. Set the carrot salad aside for a bit before serving (it's best served at room temperature.)

SPICED MOROCCAN SALAD

Steps:

• Mix together the harissa, the 5 tablespoons of olive oil and the lime juice in a small bowl, using a small wire whisk. Stir in the chopped cilantro, mint and a grinding of pepper. Taste and adjust to your taste, adding a little more lime or harissa if wished.
• Heat the remaining teaspoon of oil in a heavy-based pan, add the almonds and fry until golden, shaking the pan occasionally so they are evenly coloured. Tip onto kitchen paper to drain, season and set aside.
• Cut the Romaine into chunky slices, stopping about a third from the top (separate that top third into leaves. Put the lettuce into a large bowl and scatter over the almonds, scallions, olives and remaining cilantro leaves. Give the dressing a quick whisk then drizzle over the salad.

MOROCCAN SPICED CHICKPEA SALAD

Steps:

• Grab yourself a large bowl and add all ingredients together. Mix thoroughly. Store in fridge for up to 5 days.

BELLA'S MOROCCAN-SPICED SWEET POTATO SALAD

Steps:

• Heat the olive oil in a deep skillet over medium heat. Add the onion and a generous pinch of salt and sauté until slightly golden, about 5 minutes. Add the ginger, cumin, and paprika and sauté for 1 minute. Add the sweet potatoes, water, orange juice, orange zest, lemon zest, and 1/2 teaspoon salt and stir to combine. Decrease the heat to medium-low, cover, and cook for 15 minutes.
• Uncover and cook, stirring occasionally, until the sweet potatoes are tender and the liquid is reduced to almost a glaze, about 5 minutes. Add the lemon juice, maple syrup, and olives and stir gently to combine. Taste; you may want to add a pinch of salt or squeeze of lemon juice. Transfer to a bowl and sprinkle with the parsley and almonds. Serve at room temperature.

MOROCCAN SPICED CARROT SALAD

Steps:

• Mix the grated carrots with the orange juice and cumin.
• Season with sugar, salt and pepper.
• Drizzle with the olive oil and sprinkle over a couple tablespoons each of chopped coriander and parsley, if desired.

MOROCCAN AUBERGINE & CHICKPEA SALAD

Steps:

• Thickly slice the aubergines and arrange over a grill rack. Brush lightly with oil, sprinkle with salt and pepper, then grill until browned. Turn them over, brush and season again then cook until tender, about 8-10 mins in total. Remove from the grill and cut each slice into quarters.
• Drain and rinse the chickpeas, then tip into a bowl with the aubergine, coriander and red onion. Mix the dressing ingredients in a screw-top jar, shake well, then use to dress the salad.

SPICY MOROCCAN BREAD SALAD

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• In a large bowl, combine 1/4 cup olive oil, the garlic, and the cumin.
• Add the bread and toss.
• Scatter the bread onto a baking sheet and bake, tossing occasionally, if necessary, until toasted.
• In the same bowl, mix the celery, chickpeas, jarlsberg, almonds, vinegar, and the remaining 1/4 cup of olive oil.
• Add the bread and toss. Let stand for 1 hour.
• Season with salt and pepper if you want.
• Tip: something I haven't tried is toasting the bread in the toaster first and then dipping.