Provencal Recipes Salad Tasha Powell Taste

Moroccan Carrot Salad from Marrakesh

Getting to Marrakech from Provence is an easy two and a half (2.5) hour flight. The Pitcher & Powell program includes two daily yoga classes, a cooking class every afternoon, a guided tour of the Medina, a visit to the famous Jardins Majorelle and the Yves St Laurent museum. The itinerary allows time for exploring, shopping in the souks, and indulging a hamman experience.

One of the recipes that we made in the first cooking class was this easy carrot salad.

Pitcher&Powell Moroccan carrot cooking video 325 2020 from tashapowell on Vimeo.

Enjoy the flavours of Morocco!

Moroccan Carrot Salad

Easy to make and a delicious side dish with roasted meat or fish. Also, perfect for a picnic or just because.

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Prep Time 15

Total Time 15

Course Salad

Cuisine North African

Servings people

Ingredients

2 1/4 lbs (1 kg) carrots
6 oz (170g) golden raisins
4 oz (113g) almond slivers
1 1/4 tsp Salt
1 1/2 tsp ground cinnamon
1/2 tsp Ground Ginger
1 tbsp Sugar
1 tbsp orange flower water or juice of fresh orange
2 tbsp Argan Oil or olive oil or walnut oil

Instructions

Finely grate the carrots with food processor or grater.
Mix together first: ground cinnamon, ground ginger, sugar (all dry ingredients) and pour on top of carrots.
Then add raisins, almonds, orange flower water and toss with argon or olive oil.
Serve the salad cold or room temperature.

Notes

*Or substitute almonds with 4 oz of roasted garbanzo beans or pistachio nuts

Keyword Almonds, Carrots, Salad

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Tags:Carrots,Salads

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Tasha Powell

Tasha Powell is a food stylist and writer who specializes in working with celebrity chefs and leaders in the hospitality industry. She cooks and styles for monographs, cookbooks and Satellite Media Tours, working between North America and Europe. Take a look at her mouthwatering photos on Cooking with a French Twist. Since July 2020, she has offered themed Zoom cooking classes influenced by her travels in France and Morocco. Here are a few:

• Fusion Vegetarian Menu: Cheese Soufflé, Grilled Vegetable Kabobs, Roasted Sweet Potatoes with Lime Crème Fraiche & Floating Islands
• Fall in Provence: Carrot Soup, Seared Duck Breast and Chocolate & Pear Tarte
• 3-Course Gluten-Free Menu: Panisse, Grilled Shrimp & Chocolate Towers with Michelin Star plating techniques
• Food Styling Tips: Apéro Dînatoire, presentation & plating
• 4-Course Gluten-Free Menu: Cauliflower Steaks with Chimichurri Sauce, Zucchini Rollups, Roasted Leek Salad & Chocolate Lava Cakes, Michelin Star plating techniques
• Just Stuffed! Stuffed Aubergines, Tomatoes & Zucchini
• Provençal Cuisine: Baked Ratatouille Tian & Tarte du Soleil
• Add Sparkle, Shimmer, Silver and Gold to Your Culinary Presentations! By Lynn Neuberg of Easy Leaf Products and Chef Tasha Powell

Class listings can be found at Chef Tasha Events

Tasha also arranges culinary tours with Barbara Pitcher in Provence, France, in Marrakech, Morocco, in Sicily, Italy and in Parry Sound, Canada under Pitcher and Powell Cuisine and Culture.

Moroccan Carrot Salad from Marrakesh