moroccan spiced vegetable salad

Written By Charlotte Bell

our Moroccan spiced vegetable salad is a solid favourite in our cabinet at Truffle. we want our customers and followers who don’t reside in Christchurch to be able to enjoy this delicious salad at home when you can’t make it in to see us. it is both vegan and gluten free and bold in flavour and texture. serve this salad with slow roasted lamb and spiced rice for a delicious dinner. Enjoy.

salad

  • 4 large carrots

  • 2 large red onions

  • 1 TBSp cumin seeds

  • 1 TBSp fennel seeds

  • 1 tsp ground coriander

  • 1 tsp paprika

  • 1/8 tsp cayenne pepper

  • 1/4 cup olive oil

  • good pinch of salt, to taste

  • 1/2 cup red quinoa

  • 1/2 cup white quinoa

  • 150g salad greens (such as baby spinach or baby leaf kale)

  • handful of flat leaf parsley, roughly chopped

  • 1/4 cup chopped dates

  • 1/2 cup toasted almonds

dressing

  • 1/4 cup red wine vinegar

  • 1/2 cup olive oil

  • zest and juice of an orange

  • 1 TBSp sweetener (such as honey or brown sugar)

  • 1 TBSp whole grain mustard

roughly chop the carrot into large chunks, don’t worry about peeling them, unless you prefer them peeled. slice the red onion into thick wedges. lay the vegetables out on a baking tray and coat in the oil and spices. toss to evenly coat and bake in the oven on 200°C for 15 to 20 minutes until the carrot is cooked through and the onion is beginning to crisp and caramelise.

while the vegetables are roasting, cook the quinoa. rinse the quinoa in a sieve under cold water and drain. place in a pot and lightly toast on a medium heat for two minutes. add two cups of cold water and a good pinch of salt to the pot and bring to the boil. reduce the heat so the water is lightly simmering and place a lid on the pot. cook, covered for 12 minutes. remove from the heat and let stand for two minutes before fluffing up with a fork.

in a large mixing bowl, add all of the salad ingredients and combine. whisk all of the dressing ingredients together and pour over the salad. garnish with extra parsley and roast almonds and serve.

Charlotte Bell