Diced Moroccan salad

By: Margaret Fulton
From: Margaret Fulton Favourites
Serves: 4-6
Photographer: Tanya Zouev and Armelle Habib

Fresh salads precede most meals in Morocco and, like Italian antipasti, are designed to inspire the appetite and refresh the palate. In this dish, vegetables such as cucumber, rocket and radish are seasoned with lemon juice, olives and mint sprigs. Good olives and olive oil are always in evidence.

Here are two salads that make an inviting platter when served together, although a small salad of either is just as good.

Ingredients

Quantity	Ingredient
4	red radishes, sliced or diced
2-3	lebanese cucumbers, lightly peeled and diced
1	small red onion, thinly sliced or diced
	salt
1/2	cup, torn mint leaves
1 1/2 cups	baby rocket leaves
1	garlic cloves, finely chopped
2 tablespoons	lemon juice
3 tablespoons	extra-virgin olive oil
	freshly ground black pepper
2	vine-ripened tomatoes, diced
12	small black olives, pitted
a few	mint sprigs, to garnish
	lemon wedges for serving

Method

Sprinkle the radishes, cucumbers and onion with a little salt and leave to stand for 5 minutes in a salad bowl. Add the mint and rocket.
In a small bowl, mix the garlic with the lemon juice, olive oil and pepper and pour over the vegetables. Toss ingredients together, cover with plastic wrap and chill for up to 2 hours. Just before serving, stir in the tomatoes and olives. Garnish with mint sprigs and serve with lemon wedges.

Shredded Moroccan salad

Ingredients

Quantity	Ingredient
	see method for ingredients

Method

Using the fine shredding blades of a mandoline or a fine julienne shredder, grate 1 carrot, 1 beetroot and 1⁄2 large white radish, keeping them in separate piles. Make small mounds of each vegetable on a platter, generously squeeze over lemon juice, drizzle with olive oil and sprinkle lightly with ground cumin. Serve with lemon or orange wedges.

Tags:: Margaret; Fulton; Favourites

Diced Moroccan salad

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