Moroccan Carrot Salad

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This is one of my favourite salads & my whole family make if on a regular basis.  I’ve made it at a few Thermomix demonstrations & I’m always asked if this is on my blog.  The flavours are lovely & personally I think the currants really make this dish.  Every time I take this salad to a BBQ, without fail, someone always asks me for the recipe.  Everyone always asks how I chopped the carrots so fine & of course that’s when I start raving on about my Thermomix!

Ingredients:
Small handful mint leaves
Small handful parsley
3 Large carrots, roughly chopped
1 tspn coriander powder
1 tspn cumin powder
2 tbsp currants
30g Olive oil
Juice of 1 lemon
Sea salt & black pepper to taste

Method:

1) Place mint & parsley into TM bowl & chop for 5 seconds on speed 7.
2) Add carrots & dry spices & chop for 3 seconds on speed 5.
3) Check the size of the carrots & chop for another 1-2 seconds on speed 5. Be careful not to over chop.
4) Add remaining ingredients & mix 5 seconds/reverse/speed 3.

Notes:

The key with this salad is not to over chop.  If you chop on any speed over 5, you will literally end up with carrot juice.  It’s best to only chop for a few seconds & then chop for a second or two more if necessary.

Source: A Taste of Vegetarian – Thermomix

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2 thoughts on “Moroccan Carrot Salad

    • This is one of my all time favorites. So glad you liked it! Lauren makes this salad & stirs through a can of drained/rinsed chick peas, which also sounds good.

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