Moroccan Carrot and Orange Salad

Method3 steps · about 1 hr 10 min

1. 1

   Step 1: Wash and peel the four medium carrots, then grate them finely. Measure the ¼ cup freshly squeezed orange juice. If using the separate navel orange (1), peel it, separate the segments and chop them.

   Uses 4 medium carrots, peeled and finely grated · ¼ cup freshly squeezed orange juice · 1 navel orange, peeled and chopped, optional

2. 2

   Step 2: Combine all the grated carrots, measured fresh orange juice and optional orange pieces prepared in step 1 with the 1 tsp orange blossom water, pinch of salt and pinch of ground cinnamon. Taste: add the optional 1 tsp sugar only if it needs sweetness, or the optional 1 tsp lemon juice if the oranges are too sweet. Adjust the consistency with a little optional extra fresh orange juice if desired. Cover and refrigerate for at least 1 hour.

   Chill carrot-and-orange salad · 60 minUses Prepared grated carrots, measured juice and optional chopped orange · 1 tsp culinary orange blossom water · 1 pinch salt · 1 pinch ground cinnamon · 1 tsp sugar, only if the carrots and oranges are not very sweet · 1 tsp lemon juice, only if the oranges are too sweet · Extra freshly squeezed orange juice, optional to adjust consistency

3. 3

   Step 3: Serve the chilled salad from step 2 cold as two portions, as a starter, side or dessert. Add a little optional extra ground cinnamon for garnish.

   Uses Chilled carrot-and-orange salad · Extra ground cinnamon, optional garnish to taste