Recipe Video: 5 kinds of Moroccan Salad

Lunch the biggest meal of the day in Morocco usually starts with a varied selection of cold and warm salads. Here is a sampling of some of them that are easy to make with lots of flavor!

Vinaigrette

Ingredients:

 ½ cup olive oil

¼ cup lemon juice

3 tablespoon Honey

¼ teaspoon black pepper

1 teaspoon ground cumin

1 teaspoon ground coriander

¼ teaspoon salt

Directions:

Wisk all ingredients together in a bowl

 

Beet Salad

Ingredients:

2-3 beets roasted and peeled

1 orange

Fresh orange juice

Olive oil

Pinch of salt

Goat cheese crumbles

Dice beets and segment oranges combine in mixing bowl with fresh orange juice, oil and salt. Top with goat cheese just before serving.

 

Chickpea Salad

Ingredients:

1 cup cooked chickpeas

8 cherry tomatoes quartered

Red onion sliced

Pinch of *Ras-el-hanout

Drizzle of olive oil

Fresh chopped parsley

Drizzle of vinaigrette

Combine all ingredients in mixing bowl

 

Warm Green Bean and Potato Salad

Ingredients:

2 large potatoes peeled and diced

12-18 green beans trimmed and cut in half

Drizzle of Vinaigrette

Steam green beans until tender and immediately place in an ice bath to get cold. Steam potatoes until tender and keep hot. Combine hot potatoes and cold green beans in mixing bowl with vinaigrette.

 

Carrot Salad

Ingredients:

3-4 whole fresh carrots peeled

¼ teaspoon ground cumin

¼ teaspoon ground coriander

1 tablespoon *Preserved lemon

2 teaspoons *Harissa

¼ cup sliced dried dates

Slice carrots and steam until tender, place in ice bath to get cold. Place carrots and remaining ingredients in mixing bowl and toss together.

 

Pepper and Tomato Salad

Ingredients: 

1 large green pepper

3 plum tomatoes

Red onion sliced

Drizzle of vinaigrette

Lightly oil pepper and tomatoes and char over an open flame, let cool. Core and slice green pepper and dice tomato. Add peppers and tomatoes with remaining ingredients and toss.

 

Final Assembly

Arrange all salads on a platter and serve immediately.