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recipes

Moroccan Salad

With sultanas, apple and orange juice, this Moroccan Salad has a fruity finish and is a great way to use up leftover produce!

Moroccan Salad

Preparation Time: 20 minutes

Serves: 4

Cooking Time: 5 minutes

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The sultanas in this recipe are the real stars of the show, infused with fresh orange juice and a mix of spices such as smoked paprika and cumin. With a mix of both fruit and veg, it's also a great way to get in your five a day!

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Ingredients
  • 2 Large Carrots
  • Half a Small White Cabbage (approximately 200g)
  • 1 Medium Red Onion
  • 1 Medium Red or Green Apple
  • 2 Large Spring Onions
  • 150g Sultanas
  • 100ml Fresh Orange Juice
  • 1 Garlic Clove
  • 1 tsp Ras el Hanout
  • 1 tsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 2 tsp Soft Brown Sugar
  • 2 tbsp White Wine Vinegar
  • Salt and Pepper
  • Olive Oil

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Method
  1. Pour the orange juice into a small bowl with the smoked paprika and cumin. Stir in the sultanas and leave for 10 minutes to allow the sultanas to absorb the liquid.
  2. Peel and finely chop the garlic, red onion and spring onions and place into a large serving bowl.
  3. Roughly grate the carrots and the apple, and thinly slice the cabbage. Add these three ingredients to the serving bowl.
  4. Remove half the plump sultanas from the small dish and place them into the serving bowl, leaving the remaining sultanas and juice in the dish.
  5. Add the white wine vinegar, brown sugar and ras el hanout into the dish with the leftover juice and sultanas.
  6. Place the dish in the microwave for up to minute, or until the sugar has completely dissolved, then pour the liquid into the serving bowl.
  7. Use to large salad spoons to combine and mix all of the ingredients.
  8. Allow the mix to sit for a little while as this will help all the flavours to marinate the vegetables, then drizzle with olive oil just before serving.
  9. Enjoy!

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Top Tips:

  • Allow the sultanas to soak overnight if possible.
  • Warm the sultanas and orange juice and all the spices in a saucepan on a very low heat and leave to infuse before adding to the salad.
  • Freshly squeezed lemon or lime juice can be used in place of the orange juice if preferred.

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