Moroccan carrot & fennel salad with sultanas & pistachios
A versatile and flavour packed Moroccan carrot & fennel salad with sultanas & pistachios recipe.
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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.