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’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, vickys moroccan-style carrot & date salad, gf df ef sf nf. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Vickys Moroccan-Style Carrot & Date Salad, GF DF EF SF NF is one of the most favored of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Vickys Moroccan-Style Carrot & Date Salad, GF DF EF SF NF is something that I’ve loved my whole life. They are nice and they look fantastic.

To get started with this 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. Take 120 grams pitted dates, roughly chopped
  2. Take 4 tbsp orange juice
  3. Make ready 2 tbsp lemon juice
  4. Make ready 1 clove garlic, finely chopped/minced
  5. Take 1/2 tsp sea salt
  6. Take 1/2 tsp ground cumin
  7. Get 1/2 tsp ground coriander
  8. Take 1/4 tsp ground cinnamon
  9. Take 1/4 tsp sweet paprika
  10. Make ready 2 tbsp extra virgin olive oil
  11. Prepare 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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