This is a really delicious way of having all the spices of Moroccan food but having the benefit of having raw veggies in it. I whipped this up today for a Friday night dinner party I’m hosting tomorrow and it’s really delicious…
1 tsp cumin
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp turmeric
1/2 tsp ground coriander
1/2 tsp ground ginger
1 clove garlic, minced
3 tbsp red wine vinegar
2 tbsp organic runny honey
Gently heat the vinegar and honey together in a saucepan then set aside.
Peel and grate the carrots and beetroot into a bowl, then add the vinegar and honey mix, followed by the spices and mix really well.
Serve straight away or keep in an airtight container for 5 days.
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