Ingredients

300 g of carrots

2 cups of cooked chickpeas

100 g of prunes

juice of a half lemon

4/5 leaves of fresh mint

half teaspoonful of cumin seeds

cayenne pepper

1 teaspoonful of acacia honey

toasted almond flakes

rose petals

extra virgin olive oil

marine salt

 

 

Preparation

Pan-fry the cumin seeds for a couple of minutes. When they have cooled grind them in order to obtain a fine powder. In a bowl, emulsify the oil, the lemon juice, the honey, the cumin powder, the salt and the cayenne pepper.

Wash the carrots, and cut them in thin slices. Chop up the prunes. Put the carrots, the chickpeas, the prunes, the mint, and the almonds in a large bowl and pour the seasoning. Mix everything. Season to taste. Serve with rose petals.

 

Variants

If you want, you can shortly steam the carrots before mixing them to the other ingredients of the Moroccan salad.