This salad relies heavily on the spice mix linked to below. You can buy pre-mixed Ras El Hanout but it’s easy enough to make from spices you already have in your pantry.
- 1/2 pound carrots
- 1/2 cup sliced red onion
- 1 tablespoon olive oil
- 2 teaspoons Moroccan spice blend (Ras El Hanout)
- 1/2 cup uncooked millet
- 1/4 cup sliced almonds
- 1/4 cup pomegranate seeds
- 1/4 cup flat leaf minced parsley
- 2 tablespoons minced cilantro
- Juice from one lemon
- 2 tablespoons olive oil
- Preheat oven to 375˚. Cut carrots on the bias,, about 1/16th of an inch thick. Place on a sheet tray covered with parchment paper and toss with onions, 1 tablespoon olive oil, and spice blend. Roast carrots until browning and tender, 20 to 25 minutes.
- While the carrots are roasting, combine millet with 1 cup water and a pinch of salt. Bring to a boil, reduce to a simmer, cover, and cook for 18 minutes or until most of the water has been absorbed. Remove from heat and allow to sit for 5 minutes.
- In a bowl combine the roasted carrots, millet, almond slices, pomegranate seeds, and herbs. Squeeze lemon juice over salad followed by 2 tablespoons olive oil, adding more as desired. Toss together, taste and adjust salt/pepper to taste.
Tips and Tricks: The method I use for the pomegranate is to cut a whole pomegranate into quarters and working in a large bowl of water, remove the seeds by hand. This prevents splatter all over the kitchen!
- Calories: 390
- Sugar: 11
- Sodium: 88.6
- Fat: 27.4
- Carbohydrates: 34.8
- Protein: 6.6
- Cholesterol: 0