Moroccan Carrot Noddle Salad


For the Harissa

1/2 tsp ground paprika

1/2 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp garlic powder

1/8 tsp cayenne

1/8 tsp fine sea salt

For the Vinaigrette

1 tbsp minced shallot

1 tsp honey or agave

1 tsp lemon zest

2 tbsp lemon juice

2 tbsp olive oil

1/2 tsp toasted sesame seeds

1/2 tsp harissa from above

For the Salad

3 cups carrots, shredded (2 to 3 large carrots)

4 dates pitted and diced

1/2 cup fresh parsley leaves chopped

1/4 cup pistachios, (roasted salted, optional)

For the Harissa

in a small bowl mix spices and salt, set aside

For the Vinaigrette

Whisk all ingredients in a bowl

For the Salad

In a large bowl mix carrots,

dates and parsley,

add desired amount of vinaigrette,

top with pistachios,

then drizzle with a little more dressing.

Serve this salad beside roasted chickpeas and cous cous. Enjoy!
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