المكونات

  • Baby carrots 400g, peeled, tops trimmed to 2.5cm
  • SpinneysFOOD Fresh Parsley A handful, plus extra for serving
  • SpinneysFOOD Mediterranean Extra Virgin Olive Oil 125ml
  • Red grape vinegar 85ml
  • SpinneysFOOD Moroccan Rub 6 tbsp
  • SpinneysFOOD Fine Sea Salt To taste
  • SpinneysFOOD Black Pepper To taste, freshly ground
  • SpinneysFOOD Hummus For topping
  • Water 2-3 tbsp

نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

Moroccan carrot salad with hummus dressing

African 20 Mins Prep · 15 Mins Cook


  1. Peel and trim the tops of the baby carrots. Cook the carrots in lightly salted boiling water for 5 minutes, then refresh them in cold water and drain.
  2. Finely chop the parsley.
  3. In a mixing bowl, combine the olive oil, red grape vinegar, parsley, Moroccan rub, and season with salt and pepper.
  4. Toss the cooked carrots in the flavourful dressing, ensuring they are well coated. Leave the carrots to marinate in the dressing for 4 hours, allowing the Moroccan flavours to infuse and enhance the salad's taste.
  5. Slowly stir a tablespoon of water at a time into the hummus to form a dressing.
  6. Before serving, drizzle a generous amount of hummus over the Moroccan carrot salad. Scatter over the remaining finely chopped parsley on top for a burst of freshness and colour.