Moroccan Carrot Salad

Ingredients

• 4 carrots (be sure to choose largish carrots which are of an even length rather than tapering)
• 2 tsp chopped fresh mint
• 2 tbsp chopped fresh coriander
• Pomegranate seeds, to garnish

 

For the Dressing

• 4 tbsp olive oil
• 1 tbsp pomegranate molasses
• 1 tsp harissa paste
• 1/2 tsp ground cumin
• Salt and freshly ground black pepper

 

Method

• In a large bowl, whisk together all of the dressing ingredients.
• Peel the carrots and spiralize using the ribbon blade. Cut into shorter lengths and add to the bowl of dressing. Toss thoroughly until well coated. Leave for 30 minutes.
• Stir in the mint and coriander. Transfer to a serving dish and scatter with pomegranate seeds.