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Carrot Salad - Moroccan Style

6 medium carrots peeled
Lemon juice from 2 lemons
Parsley - chopped
Garlic - crushed
Coriander - fresh and chopped
Corn oil - 1 Tbsp

Cook carrots in salted water until tender, about 15 minutes.
Remove carrots and allow to cool.
When cold, slice carrots into thin rounds.

Add to the lemon juice parsley, garlic, salt, paprika and oil.
Add the mixture to the carrots and turn gently.
Mix fresh chopped coriander to the carrots.
Place in a dish and serve chilled.

Serves 4 people