This Moroccan salad is so full of juice, it's served in either tea glasses or bowls with small spoons. The combination of fresh flavours wakes up the tastebuds, making it a great recipe to start to a banquet or between courses.
- 500 g carrots, peeled
- 4 oranges
- 75 g (⅓ cup) sugar
- 1 tbsp orange blossom water
- 1 tsp ground cinnamon
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Grate or finely chop the carrots in a food processor. Place the carrot in a bowl and squeeze the oranges over the top. Add the sugar, orange blossom water and cinnamon, and mix together.