Moroccan roast chicken with apricots
Come rain or shine, serve up this sumac-marinated spatchcocked bird, that can be barbecued or oven cooked, with a sweet, fruity accompaniment
Middle Eastern carrot salad
Serves 4
Easy
Prep:
No cook
A light and vibrant shredded salad flavoured with orange blossom water, cumin and mint- serve alongside spiced meats
Skip to ingredients
- ½ tsp orange blossom water
- ½ tsp ground cumin
- 1 tbsp extra virgin olive oil
- juice ½ lemon
- 500g carrotshredded or grated
- large handful small mintleaves
Nutrition: per serving
- kcal69
- fat3glow
- saturates1g
- carbs9g
- sugars9g
- fibre4g
- protein1g
- salt0.1g
Method
step 1
Put the orange blossom water, cumin, oil, lemon juice and some seasoning into a jar. Screw on the lid and shake well to combine.
step 2
Tip the carrots and mint into a bowl. Pour over the dressing, season and toss everything together.
