Many of you asked about the Moroccan Carrot Salad at our recent Staff & Volunteer Barbecue. We asked the Chef for the recipe – enjoy!

Dressing:

750 ml olive oil

250 mls white wine vinegar

½ Tblsp ground cumin

¼ Tblsp ground cinnamon

1 Tblsp smoked paprika

½ Tblsp harissa

2 Tblsp honey

salt to taste

Combine all the ingredients except olive oil. Whisk well to combine. Slowly drizzle in olive oil while whisking. Dressing will not emulsify, so will need to be whisked again just before adding to salad.

Salad:

4 lbs carrots, julienned

2 cups pumpkin seeds

2 cups raisins

1 tin chick peas

1 red onion

2 bunches mint

1 bunch cilantro

Toast pumpkin seeds in 320 degree oven until fragrant. Remove from heat and reserve.

Rehydrate raisins in hot water and let sit until raisins have plumped up. Drain well.

Drain and rinse chick peas. Add to raisins. Add some of the dressing and marinate at least an hour.

Peel carrots and grate on box grater or on a food processor.

Peel red onion and shave thinly on a mandolin or by hand. Soak in ice water for 30 min to remove

sulphur. Drain well. Add to carrots

Roughly chop mint and cilantro. Add to carrots.

Add chickpeas and raisins, with dressing, to carrots. Add more dressing if necessary. Season with salt to taste.

Sprinkle salad with toasted pumpkin seeds.