Moroccan Spiced Carrot Salad

Are you dreaming of warmer weather, sunshine and long sunny days?

How about a bit of Moroccan spiced salad to cheer you up?

This is an unusual recipe that is quite a favourite of mine because it is easy, tastes great and uses just the right veggies for this time of year...

This recipe uses orange flower water which is very similar to rose water (used in Turkish delights) but tastes like orange! You can find it in Middle Eastern supermarkets and shops (it is sold here in Lund and is not very expensive for a huge bottle). The flavour is pretty strong so go easy when using it with the yoghurt. If you don't like the flavour just skip it!

Here's what you need:

4 large carrots

2 cardamom pods

Black mustard seeds

Ground cumin, ginger and coriander (1/2 teaspoon of each)

Ground ginger (1/2 teaspoon)

Paprika (1 teaspoon)

80mL olive oil

1 tablespoon lemon juice

2 tablespoons orange juice

1/4 cup currants (use raisins if you can't find currants)

1/2 cup chopped coriander

2 tablespoons pistachio nuts

1 teaspoon of orange flower water

1 cup of thick plain yoghurt

Method (to the madness):

Grate carrots in bowl

Crush cardamom pods and fry dry spices, stir in oil, juices and currants.

Pour over carrot and leave for 30 minutes

Add coriander and pistachios

Add flower water to the yoghurt and serve separately with salad - just put a dollop on the top of your serving and enjoy the new taste sensation!