This is one of my all time favourite salads that I make and always goes down a treat when I am running an event or cooking for clients.
It livens up the humble carrot and is a great mix of flavours.
MARRAKECH CARROT SALAD
400g grated carrots
1 tin chickpeas drained and rinsed
6 medjool dates pitted and chopped
4 spring onions finely chopped
A handful chopped coriander and mint (20g)
3tbsp olive oil
zest and juice of 2 limes
2 tsp maple syrup
½ tsp ground cumin
¼ tsp grated nutmeg
¼ tsp turmeric
pinch of dried chilli flakes
sea salt and black pepper
handful of chopped roasted pistachio nuts (roasted 180/Gas 4 for 8 mins)
Pomegranate seeds to garnish
Preheat the oven to 200c/Gas mark 6
Drain the chickpeas and dry on some kitchen towel and put into a bowl with a little olive oil, salt and pepper and stir through. Lay on a baking tray lined with parchment and roast for 20 to 25 minutes.
For the dressing add all the ingredients together in a bowl and combine.