Since Jenny Morris started to "cook Morocco" I started falling in love with all whats in Moroccan cuisine. —Ausra de Araujo
Salt, Pepper to taste
Juice and zest of 1 lemon
Cayenne pepper to heat it up to your taste
Loads of chopped coriander
In This Recipe
Peel carrots. Throw into boiling water for 5 min. They have to stay firm. Let them cool and slice.
For the dressing, mix all the ingredients together except for the lemon zest and cayenne pepper. Pour over the carrots. Let it rest in the fridge for about 30 min. Add cayenne pepper just before serving. If added earlier, it tends to get a it too aggressive. Decorate with lemon zest and more coriander if needed.