Moroccan Carrot Salad

Recipe by Kate L Pugh (adapted from one provided by Ali Vipond), presented at the Club on 7 April 1998.

Serves 4

• 400g (14oz) carrots
• 1 clove garlic, peeled but not chopped
• pinch of cinnamon
• 1/2 tsp ground cumin
• small pinch cayenne or hot chilli powder
• 1/4 tsp dill seed
• 1 tbsp raisins, soaked in hot water
• 1/2 tbsp olive oil
• 2 tbsp lemon juice
• 1/2 - 1 tbsp chopped fresh parsley (flat-leaf if possible)

1. Peel the carrots and boil, whole, with the garlic clove for 7-10 minutes, or until just tender. Drain and cool. Discard the garlic.

2. Meanwhile, mix together the remaining ingredients, except the parsley.

3. When the carrots are cool, cut into thin strips. Pour the dressing over and mix well, then leave in fridge for an hour to let the flavours blend. Sprinkle with chopped parsley just before serving.

The HLSC website is hosted by the International Vegetarian Union. For more vegan recipes, see the IVU Recipe Collection.