Moroccan Carrot Salad with Parsley and Roasted Lemon Recipe
Elevate your salad game with this bold and aromatic Moroccan Carrot Salad with Parsley and Roasted Lemon. Packed with vibrant spices like cumin, coriander, and paprika, this recipe transforms tender blanched carrots into a flavor-packed masterpiece. The roasted lemon adds a unique tangy depth, while a drizzle of honey balances the citrus with a hint of natural sweetness. Fresh parsley ties everything together, creating a refreshing contrast to the robust seasoning. Quick and easy to prepare in under 40 minutes, this salad shines as a versatile side dish or light standalone meal. Perfect for Mediterranean-inspired gatherings or weeknight dinners, this zesty carrot salad is sure to impress!
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Recipe Information
Ingredients
- 500 grams Carrots
- 1 whole Lemon
- 3 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Paprika
- 0.25 teaspoon Cayenne pepper (optional)
- 2 cloves Garlic cloves (minced)
- 0.5 cup Parsley (chopped)
- 1 teaspoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 3 cups Water
Instructions
Preheat your oven to 200°C (390°F).
Wash and scrub the carrots thoroughly, then peel them. Cut the carrots into thick slices, approximately 1/4-inch wide, and set aside.
Slice the lemon in half, remove visible seeds, and place the halves cut side up on a small baking dish. Drizzle with 1 tablespoon of olive oil and a pinch of salt.
Roast the lemon halves in the oven for 15-20 minutes, or until the edges are slightly caramelized and the lemons are soft. Remove and let cool.
While the lemons are roasting, bring a pot of water to boil, adding a pinch of salt. Blanch the carrot slices for 5-7 minutes, or until they are just tender but still have a slight crunch. Drain and rinse under cold water to stop cooking. Set aside.
In a small skillet, heat 2 tablespoons of olive oil over medium heat. Add the cumin, coriander, paprika, and optional cayenne pepper. Stir for 30 seconds until the spices are fragrant.
Reduce the heat to low and add the minced garlic to the skillet. Cook for 1 minute, being careful not to let the garlic burn. Remove from heat and set aside.
Once the roasted lemons are cool, squeeze the juice into a bowl. Discard any seeds. Whisk in the honey and the spiced olive oil mixture until well combined.
In a large mixing bowl, combine the carrots, chopped parsley, and the roasted lemon dressing. Season with salt and black pepper to taste.
Toss gently until the salad is evenly coated with the dressing. Let the salad sit for 10-15 minutes to absorb the flavors.
Serve the Moroccan carrot salad at room temperature or chilled. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1625 mg | 71% | |
| Total Carbohydrate | 72.1 g | 26% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 32.9 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 551 mg | 42% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2926 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
