Moroccan Carrot Salad recipe from Bazaar Marketplace. Too yum!


250g pearl barley

3 teaspoons coriander seeds dry roasted

3 teaspoons cumin seeds dry roasted

5 medium size carrots, peeled and sliced into 3mm thick rounds

150g pine nuts toasted

130g golden raisins soaked in warm water then drained

10 dried dates, pitted and chopped

1 lemons juice only

2 oranges juice only

2 teaspoons sweet paprika

½ teaspoon tumeric

1 bunch coriander chopped

30ml red wine vinegar

½ cup olive oil

50g melted butter

Method: pound cumin and coriander seeds in a mortar and pestle and combine with paprika and tumeric.

Cook barley in boiling salted water until tender (25 – 30 minutes). Drain, transfer to a tray, spread and allow to cool.

Toss carrots with spices and a dash of olive oil and melted butter and place into a roasting tray and bake until lightly coloured, ensuring carrots still retain a tiny bit of crunch…remove from oven and allow to cool.

In a large bowl, add pearl barley, followed by carrots, lemon juice, orange juice, raisins, pine nuts, dates, olive oil and vinegar, stirring well to combine. Finish by adjusting seasoning to taste and stirring through coriander.

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