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Moroccan style spiced carrot salad




Source of Recipe


vegnised Coles version






Recipe Introduction


serves 8

(if you don't have morrocan seasoning try 1 tsp cumin, 1 tsp coriander, 1 tsp cinnamon and a pinch of salt. Lemon zest can also be added)





List of Ingredients



• 4 bunches Dutch carrots, trimmed or 880g baby carrots peeled and halved lengthways
  
• 1/4 cup (60ml) extra virgin olive oil
  
• 1 tbs moroccan seasoning
  
• 1 cup (280g) vegan yoghurt (Greek style is good)
  
• 1 lemon, zested, juiced
  
• 1 tsp ground paprika
  
• 400g beetroot dip (take care to get a vegan one, some are and some are not)
  
• 1 cup coriander leaves
  
• 1 cup mint leaves
  
• 2 tbs pistachio dukkah (or use dukkah AND crushed pistachios)
  






Instructions



1. Preheat oven to 200C. Line 2 baking trays with baking paper. Arrange carrots evenly over lined trays. Drizzle with oil and sprinkle with seasoning
   
2. Roast, turning halfway through cooking for 20 mins or until just tender, Set aside to cool slightly
   
3. Combine the yoghurt, lemon juice and paprika in a small bowl. Season
   
4. Spread beetrrot dip (thickly) over a large serving platter. Top with carrots and try to rejoice in the clashing colours.
   
5. Add coriander and mint. Drizzle with yoghurt mixture. Sprinkle with lemon zest and dukkah
   






Final Comments


Leave out anything you don't have (well maybe not the carrots)