Moroccan carrot salad with herbs, pistachios and hummus
With the vegetables roughly chopped, you get a wonderfully rustic salad. Sweet raisins and fresh mint add flavor to this salad with inspiration from Morocco. The secret is the spice paste Harissa, which is common in North Africa, among other places.
Ingredients · Servings 4
- Green base
- 1 cup red quinoa
- 600g carrot
- 2 red peppers (organic)
- 2 tsp harissa, spice paste
- 0.5 tsp cumin seeds if desired
- 250 g cherry tomatoes, in different colors
- 1 cup fresh curly parsley
- 1 cup fresh mint
- 0.5 dl yellow raisins (organic)
- 2 tbsp olive oil
- 0.5 tsp salt flakes
- Accessories
- micro hummus
- 1 lemon (organic)
- Topping
- 0.5 dl pistachios without shells
- fresh mint
Method · 1 h
- Cook the quinoa according to package directions (or use pre-cooked). Let it steam off and then gently fluff the quinoa with a fork.
- Preheat the oven to 200 degrees. Scrub the carrots and cut into thick pieces on the diagonal. Halve, remove the seeds and cut the peppers into wedges lengthwise.
- Lightly crush the cumin seeds in a mortar. Mix together the oil, harissa, cumin seeds and salt in a bowl. Add the carrots and peppers and mix until everything is coated. Place in an ovenproof dish and roast in the middle of the oven for 40 minutes, until the peppers are soft and the carrots are crispy on the edges. Turn the vegetables over halfway through. Let cool slightly.
- Cut the tomatoes in half. Rinse and roughly chop the parsley. Coarsely chop the pistachios.
- Mix carrots, peppers, quinoa, tomatoes, herbs and raisins in a large bowl. Sprinkle with pistachios and extra mint. Serve with lemon wedges and hummus on the side.
Recipe from the cookbook The new green salad.
- 1 cup red quinoa [3 cups cooked]
- 0.5 dl pistachios without shells [25 g]
