I first tried Moroccan carrot salad one day many years ago during a summer in Spain when I got lunch on Las Ramblas in Barcelona. As soon as I got home to Dublin I reinvented it and have been making it regularly ever since. I no longer follow a recipe so I’m sure this is not authentically Moroccan but who cares as long as it tastes good?
I sauté a minced clove of garlic in olive oil and add cumin and salt, then add the carrots and cook for a few minutes so they are tender but still crunchy. Then I finish with fresh parsley and a squeeze of lemon juice to brighten it up.
I know carrots are not the most glamorous vegetable but they are my favourite, or at least in the top three. This salad is quick, economical and hearty enough that even hardened carnivores are satisfied by it.