Can’t believe it is December already – I probably said this a million times – but time sure is flying. This year went by in a hurry – selling a house, buying a house, packing and moving took up most of our year. Hopefully next year is going to be more relaxed and restful. Coming to this week’s blogging marathon, my theme for the week is ‘Moroccan dishes’. So for the first day I have a simple Moroccan Carrot Salad.This is a classic Moroccan salad that is made with everyday ingredients – carrots, olive oil, lemon juice and spices. Carrots can be coarsely grated using a grater or to make life easier, use store bought shredded carrots 🙂 I am one of those people who run miles away when grating in bulk is involved (psst.. my sister used to be the grating bhakra at home when carrot halwa was on the menu).This recipe is from The America’s Test Kitchen - The Complete Vegetarian Cookbook. Juicy orange segments are added to compliment the earthiness of the carrots. The orange juice is reserved to add to the dressing as well. The sweetness of the orange juice is balanced with the lemon juice and warm spices – cumin, cayennne and cinnamon. Lets check out what my fellow marathoners have cooked today for BM# 83.
