Moroccan Carrot Salad with Pistachios & Orange
The delicate flavour of Frobishers Pomegranate & Rose cordial is a natural match for citrus fruits and carefully prepared root vegetables. Try serving alongside balsamic-roasted beetroot, with lemon and coriander chicken or alongside this light and zesty Moroccan carrot salad.
Prep: 15 minutes
Cook: 5 minutes
Serves 4-6 as a side
750g carrots, peeled
Juice of ½ an orange
Juice of ½ a lemon
50 pistachios, roughly chopped
½ tsp cumin seeds
1 tbsp olive oil
1 tsp honey
Generous pinch of salt
Peel the outer layer off the carrots and discard. Then continue to peel the carrots into ribbons.
In a small bowl, combine the orange juice, lemon juice, olive oil, honey and a pinch of salt. Stir to combine then mix with the carrot ribbons.
Toast the pistachios in a dry frying pan over a medium heat for 3-4 minutes or until lightly golden around the edges. Add the cumin seeds to the pan and stir for 30 more seconds, to release some of their flavour.
Scatter the spiced pistachios over the carrots and serve.