Moroccan Carrot and Green Bean Salad
This is a lovely side dish, easy to make, yet bursting with flavour. There are some variations of this recipe, substituting red wine vinegar for the juice of a lemon or orange, but this is how I make it.
To make this as a side dish for 2 people, you will need:
- 3 or 4 carrots (peeled and chopped into discs about 1cm thick)
- a handful of green beans, ends removed and cut into 2-3cm pieces
- 2 cloves of garlic
- 3 tbsp good quality olive oil
- 2 tbsp red wine vinegar (or lemon juice)
- 2 tsp of ground cumin
- coarse sea salt
Bring a medium size pan of water to the boil. Put 2 or 3 teaspoons of regular fine table salt into the water and then add the chopped carrots. Don’t worry about the amount of salt, most of it will go down the drain, but it really helps with the cooking of the carrots. After 5 minutes, add the green beans to the pan.
Whilst the carrots are cooking, peel and chop the garlic. Onto the chopped garlic, place the good amount of the coarse sea salt. Using the side of a large knife, push the salt into the garlic to create a paste. Scrape the paste into a medium size bowl, add the other ingredients and whisk them together.
Check the carrots by trying to pierce them with the tip of a sharp knife. I like my vegetables to have some bite, so if the knife sticks into the carrot just enough that I can pick it out of the pan, they are ready. If the knife won’t go into the carrot, they need cooking a little bit longer.
When the carrots are cooked to your liking, drain the carrots and green beans and put them into the bowl, and stir and fold them so everything is coated in the dressing you created.
Thats it! A very simple Moroccan side salad that is bursting with flavour.
I hope you enjoyed following this recipe and that you keep coming back to check out my other recipes.