Marrakech Salad Recipes

Steps:

• Pre-heat oven to 180.C.
• Line a baking dish with baking paper.
• Cut pumpkin in 2cm cubes and toss with olive oil & thyme in prepared baking dish.
• Sprinkle with salt and bake for approx 20 mins until tender. Set aside to cool.
• Place green beans in a pot of salted boiling water and cook for 6 mins, remove & drain and place into iced water to prevent further cooking.
• Combine spinach, pumpkin, tomatoes, beans, onions and parsley. and top with crumbled feta cheese.
• Combine dressing ingredients and drizzle over salad just before serving.

Steps:

• Slice carrots, diagonally, into pieces.
• Cook carrots in boiling water until crisp-tender, about 5 minutes.
• Drain, rinse with cold water, and drain again.
• Set aside to cool.
• Combine lemon juice, sugar, paprika, cumin, cinnamon, salt, and cayenne pepper.
• Stir to dissolve sugar and salt.
• Stir in olive oil, parsley, and raisins.
• Add carrots and toss.
• Cover and refrigerate at least one hour or overnight to chill and blend flavors.
• Stir occasionally.
• Serve on lettuce leaves, if desired.
• Cooking time means refrigeration time.