Vickys Moroccan-Style Carrot & Date Salad, GF DF EF SF NF
Vickys Moroccan-Style Carrot & Date Salad, GF DF EF SF NF

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, vickys moroccan-style carrot & date salad, gf df ef sf nf. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Vickys Moroccan-Style Carrot & Date Salad, GF DF EF SF NF is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Vickys Moroccan-Style Carrot & Date Salad, GF DF EF SF NF is something which I have loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can have vickys moroccan-style carrot & date salad, gf df ef sf nf using 13 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Moroccan-Style Carrot & Date Salad, GF DF EF SF NF:
  1. Get 120 grams pitted dates, roughly chopped
  2. Get 4 tbsp orange juice
  3. Make ready 2 tbsp lemon juice
  4. Take 1 clove garlic, finely chopped/minced
  5. Get 1/2 tsp sea salt
  6. Make ready 1/2 tsp ground cumin
  7. Take 1/2 tsp ground coriander
  8. Get 1/4 tsp ground cinnamon
  9. Prepare 1/4 tsp sweet paprika
  10. Make ready 2 tbsp extra virgin olive oil
  11. Make ready 450 grams carrots, peeled and grated
  12. Take 2 tbsp chopped mint
  13. Make ready 1 tbsp chopped parsley
Instructions to make Vickys Moroccan-Style Carrot & Date Salad, GF DF EF SF NF:
  1. Put the chopped dates in a small bowl and pour the lemon and orange juice over. Leave them to soak for 15 minutes then drain, reserving the juice mixture
  2. Add the garlic, cinnamon, cumin, coriander, paprika and salt into the reserved juice mixture. Gradually drizzle the olive oil in, whisking constantly
  3. Combine the dates and grated carrots in a large bowl and pour the oil dressing over, stir to coat well
  4. Stir in the parsley and mint. Let rest at room temperature for an hour before serving
  5. Serves 6 - 8 as part of a side dish

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