One of my My New Year’s resolutions was to give my body a spring clean, get fit and lose a couple of kilos. Hence I am currently on a two-week detox, which entails a fairly strict eating regime – no meat, dairy, refined flour products, sugar, alcohol, caffeine….you get the picture. It’s essentially a vegan diet.
I try to do a detox three times a year, and have been doing so for about four years now. One of the biggest challenges doing a detox is coming up with tasty interesting dishes that comply with the diet. I am constantly on the look out for healthy, delicious recipes that I can make not only when I’m detoxing but also to serve my guests.
One such recipe I was given recently by my good friend Laurel is this one for Moroccan Carrot Salad. It is really easy and simply delicious, and can be made totally in advance so it’s perfect for entertaining. You can serve it warm or cold and it goes really well with barbequed chicken or fish (when you’re not on a detox!).
Ingredients (serves 4 as an accompaniment):
750g carrots, peeled and cut into thick slices on the diagonal
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
1 small clove garlic, crushed
1/2 teaspoon paprika
1/2 teaspoon cumin
1 small bird’s eye chilli, finely chopped
sea salt and freshly ground pepper to taste
6 fresh dates, finely sliced
1/4 cup coriander leaves
1. Cook the carrots in boiling water until just tender. Drain.
2. Meanwhile, place the lemon juice, olive oil, garlic, paprika, cumin, chilli, salt and pepper in a screw-top jar and shake well to combine.
3. Place the cooked carrots which are still warm into a bowl together with the dates. Pour over the dressing and toss well.
4. Place on a serving platter and scatter with coriander leaves.