It may sound a bit plain and boring but this really easy salad is great with lamb in any form or as part of a moroccan starter plater. More importantly, it’s another way to help use up a glut of carrots.
Into a bowl, grate 3 average sized carrots and finely slice 1 on the diagonal to give a different texture.
Add 1/2 tsp of ras el hanout (the Seasoned Pioneer one is the best – the pieces of rose petals show up in the carrot), salt, 1/2 tsp sugar and juice of half a lemon (this is to taste though and dependent on the size of the lemon so more may be required)
