Carrot tagine style salad
Ingredients
- Swirl of olive oil with sprigs of rosemary and bay leaf (optional)
- 1 onion finely chopped
- 2 tsp each of turmeric, cumin seed, coriander seed
- 1 tsp each of cinnamon and fennel seed
- Pinch of chilli flakes
- A few twists of black pepper
- 1 tbsp apple juice concentrate or a small chopped sweet apple
- 3 medium sized carrots
- 1 small tin drained chickpeas
- 1 small tin mushrooms optional
- Lemon zest and a squeeze of the juice
- Handful of chopped parsley
Instructions
- Gently cook the onion in the prepared oil on a low heat to develop the flavour – about 10 minutes
- Add the spices, herbs and apple juice concentrate to the pan to heat gently
- Pour in enough water to cover the base of the pan and add the carrots and chickpeas
- Cover with a lid and cook gently for 10 minutes until the carrots are tender
- Grate on the lemon zest and stir in a squeeze of juice to your tast
- Transfer to a dish and garnish with chopped parsley
Notes
Can be served hot or cold!
