Roasted Carrot & Lemon Salad Recipe

Name: Moltaqa Moroccan Restaurants Roasted Carrot & Lemon Salad Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 1 lb carrots; 2 tbs olive oil; 1 tsp ground cumin; 1 tsp smoked paprika; 0.5 tsp ground coriander; 0.25 tsp ground cinnamon; 1 tsp Kosher salt; 0.5 tsp freshly ground black pepper; 2 tbs fresh lemon juice; 2 tbs extra-virgin olive oil; 1 tsp honey or agave; 1 clove garlic (minced); 1 tsp red wine vinegar; 0.5 cups fresh cilantro (chopped); 0.5 cups feta cheese (crumbled); 2 tbs toasted almonds or pine nuts (optional); 1 tsp lemon zest (for garnish)

Inspired by Moltaqa Moroccan Restaurant

Time40m

Serves4

Traditional Moroccan roasted carrot salad with spices, lemon, cilantro and feta

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Ingredients

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Roasted carrots

1 lb Carrots

2 tbs olive oil

1 tsp Ground cumin

1 tsp Smoked paprika

1/2 tsp Ground coriander

1/4 tsp Ground cinnamon

1 tsp Kosher salt

1/2 tsp freshly ground black pepper

Dressing & finish

2 tbs fresh lemon juice

2 tbs extra-virgin olive oil

1 tsp honey or agave

1 clove Garlic (minced)

1 tsp red wine vinegar

1/2 cups fresh cilantro (chopped)

1/2 cups feta cheese (crumbled)

2 tbs toasted almonds or pine nuts (optional)

1 tsp lemon zest (for garnish)

Method

Roasted carrots

Preheat oven

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or a silicone mat.

Prepare carrots

Wash and peel the carrots. Trim the ends and cut them into uniform pieces: for medium carrots, halve lengthwise then cut each half into 2–3 pieces so pieces are roughly 2–3 inches long. If carrots are small, leave whole or halve lengthwise.

Toss with spices

In a large bowl, combine the carrots with 2 tablespoons olive oil, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon ground coriander, 1/4 teaspoon ground cinnamon, 1 teaspoon Kosher salt, and 1/2 teaspoon black pepper. Toss until all pieces are evenly coated.

Roast

Spread the carrots in a single layer on the prepared baking sheet, leaving a little space between pieces. Roast in the preheated oven for 20–25 minutes, stirring or shaking the pan halfway through, until carrots are tender and caramelized at the edges. Larger carrots may need up to 30 minutes.

Cool slightly

Remove carrots from the oven and let them cool on the pan for 5–8 minutes so they stop steaming; they should be warm but not piping hot when combined with the dressing.

Dressing & finish

Make dressing

While carrots roast (or immediately after), whisk together 2 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon honey or agave, 1 teaspoon red wine vinegar, and 1 minced garlic clove in a small bowl. Taste and adjust: add more lemon for brightness, honey for sweetness, or salt if needed.

Combine salad

Transfer the warm carrots to a serving bowl. Pour the dressing over the carrots and gently toss to coat evenly, letting the warm vegetables absorb the flavors for 1–2 minutes.

Add herbs and cheese

Fold in 1/2 cup chopped fresh cilantro and 1/2 cup crumbled feta. Taste and adjust seasoning with a small pinch of salt or extra lemon juice if desired. If using nuts, sprinkle 2 tablespoons toasted almonds or pine nuts on top for crunch.

Garnish and serve

Finish with 1 teaspoon lemon zest over the top. Serve warm or at room temperature as a salad or side dish. Leftovers keep refrigerated in an airtight container for up to 3 days; bring to room temperature before serving.