Recipe of Vickys Moroccan-Style Carrot & Date Salad, GF DF EF SF NF

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, vickys moroccan-style carrot & date salad, gf df ef sf nf. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Vickys Moroccan-Style Carrot & Date Salad, GF DF EF SF NF is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. Vickys Moroccan-Style Carrot & Date Salad, GF DF EF SF NF is something that I’ve loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook vickys moroccan-style carrot & date salad, gf df ef sf nf using 13 ingredients and 5 steps. Here is how you cook that.

Ingredients

The ingredients needed to make Vickys Moroccan-Style Carrot & Date Salad, GF DF EF SF NF:

1. Take 120 grams pitted dates, roughly chopped
2. Take 4 tbsp orange juice
3. Make ready 2 tbsp lemon juice
4. Make ready 1 clove garlic, finely chopped/minced
5. Make ready 1/2 tsp sea salt
6. Get 1/2 tsp ground cumin
7. Get 1/2 tsp ground coriander
8. Take 1/4 tsp ground cinnamon
9. Get 1/4 tsp sweet paprika
10. Make ready 2 tbsp extra virgin olive oil
11. Make ready 450 grams carrots, peeled and grated
12. Take 2 tbsp chopped mint
13. Get 1 tbsp chopped parsley

Instructions

Steps to make Vickys Moroccan-Style Carrot & Date Salad, GF DF EF SF NF:

1. Put the chopped dates in a small bowl and pour the lemon and orange juice over. Leave them to soak for 15 minutes then drain, reserving the juice mixture
2. Add the garlic, cinnamon, cumin, coriander, paprika and salt into the reserved juice mixture. Gradually drizzle the olive oil in, whisking constantly
3. Combine the dates and grated carrots in a large bowl and pour the oil dressing over, stir to coat well
4. Stir in the parsley and mint. Let rest at room temperature for an hour before serving
5. Serves 6 - 8 as part of a side dish

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