MOROCCAN CARROT SALAD

the word salad is so vague and that is exactly what makes it so intriguing! when planning my lunches i know that salad is on the cards but the options are almost limitless and (almost) guarantee healthy, low-fat eating. 

this moroccan carrot salad is super simple and requires little time, ingredient and know-how! 

how? 

5 medium carrots, peeled and sliced into 5mm slices

1/2 cup of dried dates, sliced

1/4 cup of slivered almonds, toasted

juice of 1 lemon

1 table spoon of evoo

1 teaspoon of cumin

1 teaspoon of cinnamon

1/4 teaspoon of cayenne

1/4 teaspoon of salt

blanch your carrot slices in boiling water for 1-2 minutes until tender (but still with a bite!) place all ingredients into a large mixing bowl all ingredients and mix to combine. serve or store in the fridge to allow the flavours to infuse. will keep in the frige for up to 4 days

serves 6