My trip to Morocco was a unique experience in terms of culture and food. I will never forget the meals that came with many plates of salads, one of which was carrot salad. I am not a fan of raw carrots at all. However, once cooked and seasoned, I like carrots enough. This salad is inspired by the salads I had in Morocco and more recently by the opening of my friends’ restaurant Atlas.
5-6 carrots, peeled and sliced thick
1 tablespoon olive oil
sprinkle of cumin to taste
juice of 1/2 to 1 lemon
honey to taste
handful of chopped fresh mint
5-6 pitted dates, chopped
Bring salted water to boil in a medium pot. Add carrots and boil for 6 minutes or until desired tenderness. Drain.
In a medium bowl, whisk together lemon juice, olive oil, honey and cumin. Add cooked carrots and dates, toss together gently and top with mint. Enjoy slightly warm or at room temperature
