New Update
| Main ingredients | Carrots, Chickpeas, Malta orange, Lemon, Cumin powder, Coriander powder, Dried ginger powder, Cayenne pepper powder, All spice powder, Extra virgin olive oil, White onion, Garlic, Almonds, Black currants, Fresh flat parsley |
| Cuisine | Fusion |
| Course | Salad |
| Prep time | 6-8 hours |
| Cook time | 0 minute |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 2-3 medium carrots, peeled and grated
- 1 cup boiled chickpeas
- 1 Malta orange, halved
- 1 lemon
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ teaspoon dried ginger powder
- 1 teaspoon cayenne pepper powder
- 1 teaspoon all spice powder
- Salt to taste
- ¼ cup extra virgin olive oil
- 1 medium white onion, finely chopped
- 1 tablespoon finely chopped garlic
- 10-12 almonds, blanched, peeled, roasted and roughly chopped
- ¼ cup chopped dried black currants
- ¼ cup chopped fresh flat parsley leaves
Method
- To make dressing, squeeze juice of orange directly into a bowl. Zest the lemon directly into the same bowl.
- Halve the lemon and squeeze juice of half the lemon into the bowl. Add cumin powder, coriander powder, dried ginger powder, cayenne pepper powder, all spice powder, salt and extra virgin olive oil and whisk well.
- Take carrots in a large wide bowl, add white onion, garlic, almonds and chickpeas. Drizzle the dressing, add black currants and parsley leaves and mix well.
- Transfer into a serving bowl and serve immediately.
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