Blog

Recipe 3 of the citrus Warm Carrot & Orange Salad

Thanks again to Justin Capp for this fab recipe.  This warm carrot & orange salad is based on a ‘shlata chizo’ (cooked carrot salad) that originated in Africa and was brought to Europe via Morocco.  This warm version used pickled lemon, another authentic dressing from the region.

Ingredients

4 medium sized carrots & cut them into sticks

1 whole orange

1 dessert spoon of orange flower water

1 dessert spoon of olive oil

A few stems of fresh mint

Quarter

Quarter teaspoon ground cinnamon

1 segment of pickled lemon ( see recipe on blog)

METHOD

Peel the orange rind and lay in the base of the trivet (if using the tagine).  If not in your steamer until cooked.  In a bowl, mix the orange flower water and olive oil and add some freshly torn mint leaves, orange segments and a quarter of a teaspoon of ground cinnamon.  Take the segment of preserved lemon and remove the pulp, finally dice the ring and add to the orange mixture.  When the carrots are slightly soft but still cruncy mix all the ingredients together.  Then finally shred half of the cooked orange peel & mix all together in a bowl & serve.

Incoming search terms:

• shlata chizo recipe

February 11, 2011  |  No Comments