Moroccan Salad

Moroccan Salad

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…


2 carrots
1 beetroot
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.



Moroccan Matbucha


Matbucha… the absolute staple in every Moroccan’s fridge, and at its best when it has just been made and is still warm. It’s something I grew up eating. My mum would make it every single Friday and we’d have massive spoonfuls of it on big chunks of hot bread. Now I tend to favour healthier breads but the matbucha stays the same! This is my mum’s original recipe (thanks Marge!) I hope you all love it…

Ingredients (this makes enough for a couple of people. If making for a dinner party, double the ingredients)

1 tin organic chopped tomatoes
3 tbsp olive oil
3/4 cloves garlic, sliced in half
Half a red chilli, chopped (add the whole thing if you like it really hot!)
1 tbsp cumin
1 tbsp paprika
1 tsp chilli powder
1 tsp salt (I use Himalayan salt)
1 tsp sugar


Chuck it all into a smallish saucepan and simmer on a low heat for about an hour. Yes, it really is that easy! Do taste along the way to see if it needs more paprika, cumin, salt or chilli.

Enjoy your taste of Morocco!