| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | African |
| Diet | Family Friendly |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDFPeel and trim the tops of the baby carrots. Cook the carrots in lightly salted boiling water for 5 minutes, then refresh them in cold water and drain.
Finely chop the parsley.
In a mixing bowl, combine the olive oil, red grape vinegar, parsley, Moroccan rub, and season with salt and pepper.
Toss the cooked carrots in the flavourful dressing, ensuring they are well coated. Leave the carrots to marinate in the dressing for 4 hours, allowing the Moroccan flavours to infuse and enhance the salad's taste.
Slowly stir a tablespoon of water at a time into the hummus to form a dressing.
Before serving, drizzle a generous amount of hummus over the Moroccan carrot salad. Scatter over the remaining finely chopped parsley on top for a burst of freshness and colour.
