In the hope that the weather might start to get a little warmer, I’ve been trying to find a few more salad recipes that are a little unusual, flavoursome and can be prepared in a batch to enjoy over several days.  This was a GREAT find!  The image shown is a portion of the salad on my lunchtime plate, but later today I’m going to mix in some tinned chickpeas – and add the toasted flaked almonds.

It’s the fresh herbs and spices that make this a super tasty and colourful salad dish.

Moroccan carrot and carrot salad – 188 calories

 

Preparation Time:        10 minutes

Cooking Time:               N/A

Serves:                            4

Calories per serving:   188

 

Ingredients

Carrots, raw                                                                       –   330g

Oranges                                                                              –   2 Oranges/280g

Extra Virgin Olive Oil                                                     –   2 Servings/30ml

Orange Juice, Freshly Squeezed (see recipe detail) –   30ml

Cinnamon, Ground                                                         –   ¼ Tsp/0.75g

Cumin, Ground                                                               –   ¼ Tsp/1.25g

Maple Syrup                                                                    –   1 Tbsp/20g

Pepper, Black, Freshly Ground                                   –   ½ Tsp/1g

Salt                                                                                    –   ¼ Tsp/1.25g

Coriander, Leaves, Fresh, Average                            –   1 Bunch/20g

Mint, Fresh, Average                                                    –   1 Tbsp/1.6g

Ginger, Ground                                                             –   ¼ Tsp/0.5g

Allspice, Ground                                                           –   ¼ Tsp/0.75g

Almonds, Flaked                                                           –   1oz/28g

 

Preparation:

Peel and grate the carrots using a course grater. Toast the almonds in a frying pan, being careful not to burn.

Cut the oranges into segments, using a paring knife to slice off the top and bottom of the orange. Then cut away the peel and white pith.  Hold the orange over a bowl and slice between the membranes to release the individual segments.  Reserve the juice that comes out of the orange when you are cutting it into segments and use it in the dressing.

Finely chop the mint and coriander.

Add the carrot, orange segments and fresh herb into a medium bowl.

Combine the spices, oil and orange juice and maple syrup for the dressing in a small jar and shake well.

Serve immediately or cover and refrigerate until ready to serve.

Just ahead of serving, pour the dressing over the salad and toss well to coat.

Sprinkle the toasted almonds on the top.

Keep in a sealed dish in a refrigerator for up to three days.

 

Nutrition Data Per Serving

Calories (kcal)     188

Protein (g)                3.1

Carbohydrate (g)   19.8

Fat (g)                       11.2

Fibre (g)                    4.4

Fruit & Veg               2.0