Morrocan Grated Carrot Salad With Orange Recipes

MOROCCAN CARROT AND ORANGE SALAD

Steps:

• Add the salad ingredients to a medium bowl.
• Combine the dressing ingredients in a small jar and shake well.
• Pour the dressing over the salad and toss well to coat. Serve immediately or cover and refrigerate until ready to serve.

MOROCCAN CARROT AND ORANGE SALAD

Steps:

• Mix all ingredients. Place in the fridge for at least 1 hour.
• Serve cold. Garnish if desired with extra cinnamon.

GRATED CARROT SALAD WITH DATES AND ORANGES

Steps:

• In a large bowl combine the carrots and dates.
• Whisk together the lemon juice, orange juice, salt, cinnamon and olive oil. Toss with the carrots.
• Remove the peel and pith from one of the oranges. Cut the sections away from between the membranes, holding the orange above the bowl to catch juice. Cut the orange sections into halves or thirds, depending on the size, and toss with the carrots. Transfer to a platter or a wide bowl.
• Slice the remaining orange or oranges into thin rounds. Cut the rounds in half, and arrange in an overlapping ring around the carrots. Sprinkle a little more cinnamon over the carrots and oranges, and serve.

MOROCCAN DATE, ORANGE AND CARROT SALAD

Steps:

• Separate the lettuce leaves and arrange them on individual serving plates. Place a small mound of the grated carrots on top.
• Peel and segment the oranges and arrange them around the carrots.
• Place the dates on top and then sprinkle with the almonds.
• Combine the lemon juice, sugar, salt and orange flower water and sprinkle on the salad.
• Serve chilled.

MORROCAN GRATED CARROT SALAD WITH ORANGE

Steps:

• Combine lemon juice, olive oil, sugar, orange water, and salt;
• pour over grated carrots.
• Toss well.
• Arrange on plates.
• Garnish with peeled orange slices.

MOROCCAN SALAD OF RAW GRATED CARROTS/CITRUS CINNAMON DRESSING

Steps:

• Grate the carrots on the large holes of a box grater.
• Cook carrots for 2 minutes--optional step.
• Toss with only 1/4 cup of the dressing,.
• Garnish with nuts, raisins, and pine nuts if desired, and serve.

MOROCCAN-STYLE CHICKEN WITH CARROT & ORANGE SALAD

Steps:

• Heat oven to 190C/fan 170C/gas 5. Mix 1 tsp of the cinnamon with the cumin and coriander in a small bowl. Heat the oil in a frying pan, add the onion, then quickly fry until lightly coloured. Add the pine nuts, then fry until lightly toasted. Stir in ½ the spice mix, the raisins and the juice of ½ the lemon. Heat through, stirring, then remove from the heat.
• Open out the chicken thighs and spoon a little stuffing onto each. Fold the chicken meat over to enclose the stuffing, then secure each thigh with a couple of cocktail sticks. Place in a non-stick roasting tin with the cocktail sticks underneath, then sprinkle with the remaining lemon juice and spice mix. Bake for 30-35 mins until the chicken is tender and golden.
• To make the salad, tip the carrot into a bowl. Using a sharp knife, remove the zest and pith from the oranges, then cut into segments between membranes. Do this over the bowl to catch the juice, letting the segments drop in. Sprinkle with the reserved cinnamon and a little black pepper, then mix well.
• Divide the salad leaves between 4 plates, spoon over the salad, then sprinkle over the coriander leaves. Place the chicken alongside and serve.