This one comes courtesy of a trip I took to Morocco last year. Because I’m fancy like that. You can read about the best bites hereThis version is a bit more Tesco Express than it is tangled souks but still packs a North African punch.


Cooking time: 15- 20 mins prep (depending on whether you can be bothered to skin the chickpeas)

To wash up: Chopping board, knife, 2 mixing bowls, salad tongs


Ingredients:

  • ½ a bag of carrots, grated
  • 1 tin of chickpeas, drained & skinned (takes bloody ages but totally worth it)
  • 6-8 dates, roughly chopped
  • 1 red onion, thinly sliced
  • 200ml olive oil
  • Juice from 2 lemons
  • 1 tsp of peanut butter
  • 1 tsp honey
  • Salt & pepper to taste
  • 200g feta, crumbled
  • 2 handfuls of fresh mint, torn

Method:

  1. Add the carrots, chickpeas, dates and onion into a large bowl.
  2. Mix the oil, lemon juice, peanut butter and honey in a second bowl until a smooth dressing is formed, season to taste.
  3. Toss the salad well.
  4. Crumble over feta and sprinkle with mint.

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