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Moroccan carrot salad

By Abigail Donnelly
8
Easy
15 minutes

Ingredients

  • 8 carrots, peeled and sliced julienne
  • 8 radishes, quartered
  • 1 red onion, cut into wedges
  • 75 g pomegranate rubies
  • 40 g sunflower seeds, toasted, for sprinkling
  • For the dressing, whisk:

  • 1 clove garlic, chopped
  • 1 t paprika
  • 1/2 t ground cumin
  • 1/2 t cayenne pepper
  • 1/2 t ground cinnamon
  • 1 lemon, juiced
  • 1 orange, juiced
  • 2 T white wine vinegar
  • 1/2 cup olive oil
  • 1 t chives, chopped
  • 1 t parsley, chopped

Method

Arrange the salad ingredients on a serving platter, sprinkle with the sunflower seeds and drizzle over the dressing.