Fried carrot salad with oranges and cinnamon

4 servings

30 minutes

This aromatic Moroccan salad is the embodiment of Eastern culinary magic. Roasted carrots soaked in olive oil and seasoned with white pepper gain sweetness and light caramelization. The addition of juicy oranges fills the dish with bright citrus notes, while cinnamon and nutmeg provide spicy warmth, creating a rich, layered flavor. Powdered sugar finishes the composition with a light sweet accent. This salad serves as a refreshing complement to meat dishes or as a standalone light snack. Traditionally, Moroccans use a combination of fruits and spices to unveil new flavor dimensions, transforming familiar ingredients into exotic delights.

Energy value per serving

• Calories: 224.6
• Proteins: 1.9g
• Fats: 15.2g
• Carbohydrates: 21.3g

Ingredients

• Carrot: 3 pc
• Salt: to taste
• Oranges: 2 pc
• Ground white pepper: to taste
• Olive oil: 3 tbsp
• Cinnamon: to taste
• Nutmeg: to taste
• Powdered sugar: 2 tbsp

Cooking steps

1. Grate the carrot on a coarse grater and sauté in olive oil with salt and pepper.

   Required ingredients:

   • Carrot: 3 pieces
   • Olive oil: 3 tablespoons
   • Salt:  to taste
   • Ground white pepper:  to taste

2. Peel the oranges, remove the membranes, and cut the flesh into pieces.

   Required ingredients:

   • Oranges: 2 pieces

3. Add ground cinnamon, nutmeg, and orange pulp.

   Required ingredients:

   • Cinnamon:  to taste
   • Nutmeg:  to taste
   • Oranges: 2 pieces

4. Sprinkle with powdered sugar.

   Required ingredients:

   • Powdered sugar: 2 tablespoons