This Moroccan carrot and fennel salad with sultanas and pistachios has so many flavour elements going on its utterly delicious. The sultanas add sweetness which balances out the herbs and zesty dressing. A sprinkle of toasted fennel and cumin seeds takes this to an exotic level, but the salad is just as nice without. Prepare the dressing and all the elements of the salad and set aside. Assemble and toss immediately before serving as this salad wilts quite quickly.

This is a versatile salad that works well as a side for chicken, fish or meat dishes. Perfect for a braai (BBQ)

Moroccan carrot & fennel salad with sultanas & pistachios recipe

*Cook’s notes – keep the shaved fennel in a bowl with ice and water to crisp up before tossing. It also prevents the fennel from discolouring.

A few of my other salads with fennel:

Avocado and orange salad with fennel

Radicchio salad with roasted butternut and blue cheese

Fennel, radish and mint salad with lemon and ricotta

Panzanella salad with white anchovies & fennel

New potato salad with fennel and radish

Ingredients

Dressing

5 Tbs extra virgin olive oil
3 Tbs freshly squeezed lemon juice
1 ½ tsp Dijon or whole grain mustard
4 ½ tsp honey
Salt & pepper a generous amount

Salad

2 cups lightly packed shredded carrot julienne or grated
2 cups of shaved fennel use a mandolin
3 – 4 radishes shaved
1/3 cup golden sultanas
A small handful of fresh mint roughly chopped
A small handful of flat-leaf parsley roughly chopped
A few sprigs of fennel leaves roughly chopped
¼ cup of shelled pistachios roughly chopped (almonds or cashews could also be used)
½ tsp cumin seeds toasted
½ tsp fennel seeds toasted

Instructions

To make the salad dressing whisk all the ingredients in a small bowl and season well with salt and pepper.
To make the salad prepare all the elements and set aside.
Toss everything except the nuts together just before serving and scatter these over the top.

Author: Sam Linsell