According to a very cursory amount of research – Moroccan food is traditionally served with a first coarse of hot and cold salads. So in order to have something nice and light to go with my chicken tagine and flatbreads, I found this recipe and embellished it a bit. Even though it smelled horrifically garlicky coming out of the fridge, it was delightfully fresh and crisp tasting and was easy to prepare ahead.
Recipe: (Serves 2 as a small side salad)
- 1 cup grated or match-stick chopped carrots
- 2 tbsp raisins
- 1 tbsp walnuts
- 1/8 cup olive oil
- the juice of 1/2 lemon or lime
- 1/8 cup chopped parsley
- 1/2 clove garlic, minced
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- a pinch of salt
- a dash of cayenne
Mix everything (in a tupperware to save dishes). Pop it in the fridge and let it sit for 2 hours – 2 days to absorb all the flavors.