Ingredients
- Baby carrots 400g, peeled, tops trimmed to 2.5cm
- SpinneysFOOD Fresh Parsley A handful, plus extra for serving
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 125ml
- Red grape vinegar 85ml
- SpinneysFOOD Moroccan Rub 6 tbsp
- SpinneysFOOD Fine Sea Salt To taste
- SpinneysFOOD Black Pepper To taste, freshly ground
- SpinneysFOOD Hummus For topping
- Water 2-3 tbsp
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Moroccan carrot salad with hummus dressing
African 20 Mins Prep ยท 15 Mins Cook
- Peel 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.