“I’ll take you to Morocco”
I have never been a fan of carrots. Maybe because I had always eaten them raw, in salads, or because they reminded me of diet periods. Then the breakthrough. I decided to spend a week in Marrakech with some friends and, one evening at aperitif time, the waiter of a restaurant in the center of the city brought us an inviting tajine full of spiced carrots. It wasn’t just their voluptuous texture that made them inviting, but also their accompaniment: dates! When I came back to Tuscany I tried to replicate the dish by turning it into a warm salad of baked carrots, cumin and dates. Here’s the recipe!
What your need
- 300 g of carrots
- 100 g of fresh goat’s cheese
- 80g of dried fruit of your choice
- 8 dates without stones
- 1 clove of garlic
- cumin seeds
- fennel seeds
- mint
- dill
- extra virgin olive oil
- salt
- pepper
How I make it
I wash and peel the carrots and cut the largest ones lengthwise. I dress them with oil and garlic in a bowl. I mix it, adding the cumin seeds, salt and pepper. I bake the carrots at 180° until they are well roasted (but not burnt): it will take about half an hour. I season the baked carrots with the pitted dates cut into small pieces and the dried fruit. I then take the goat’s cheese and form quenelles using two spoons. Finally I garnish my carrot salad with mint and dill. Enjoy your Moroccan meal!
