By Jen Kindrick
Carrot Salad with Moroccan spices
Note: I usually find myself inspired by recipes but I rarely use one so it is a bit of a challenge for me to write one!
1 bunch of fresh carrots, washed and sliced on the diagonal
2 garlic scapes, sliced on the diagonal
1 Tbs. Ras el Hanout or substitute a 1/2 tsp each of cumin and coriander
Just a pinch of cayenne
Extra Virgin Olive Oil
1 Tbs. chopped Parsley
Salt to taste
Cook carrots in salted water until just tender; drain and rinse with cold water.
Heat olive oil in skillet and sauté on medium high heat until transparent.
Whisk together 1 Tbs. lime, a pinch of salt, Ras al Hanout and cayenne. Add garlic scapes and carrots and toss to combine. Finish with parsley and salt and pepper to taste.