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Moroccan-style salad with spiced carrots

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  • Vegetarian
  • Gluten free
  • Egg free
  • No added sugar
  • Wheat free

Whip up this flavoursome salad using beetroot dip, roasted Dutch carrots and fresh herbs. It’s all brought together by a cool yoghurt dressing.

  • Serves8
  • Cook time20 minutes
  • Prep time15 minutes, + Cooling time
Moroccan-style salad with spiced carrots on a dish with a coriander and mint leaf garnish.

Ingredients

  • 4 bunches Dutch carrots, trimmed, or 800g baby carrots, peeled, halved lengthways
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 tbs Moroccan seasoning
  • 1 cup (280g) Coles Greek Style Natural Yoghurt
  • 1 lemon, zested, juiced
  • 1 tsp ground paprika
  • 400g beetroot dip
  • 1 cup coriander leaves
  • 1 cup mint leaves
  • 2 tbs pistachio dukkah

Nutritional information

Per serve: Energy: 1102kJ/264 Cals (13%), Protein: 6g (12%), Fat: 18g (26%), Sat fat: 4g (17%), Carb: 17g (5%), Sugar: 15g (17%), Fibre: 6g (20%), Sodium: 450mg (%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 200°C. Line 2 baking trays with baking paper. Arrange the carrots evenly over the lined trays. Drizzle with oil and sprinkle with the Moroccan seasoning. Roast, turning halfway through cooking, for 20 mins or until just tender. Set aside to cool slightly.

  2. Step 2

    Meanwhile, combine the yoghurt, lemon juice and paprika in a small bowl. Season.

  3. Step 3

    Spread the beetroot dip over a large serving platter. Top with the carrots, coriander and mint. Drizzle with the yoghurt mixture. Sprinkle with the lemon zest and serve with dukkah.

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Moroccan-style salad with spiced carrots

Moroccan-style salad with spiced carrots
  • Serves8
  • Cook time20 minutes
  • Prep time15 minutes, + Cooling time
Ingredients
  • 4 bunches Dutch carrots, trimmed, or 800g baby carrots, peeled, halved lengthways
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 tbs Moroccan seasoning
  • 1 cup (280g) Coles Greek Style Natural Yoghurt
  • 1 lemon, zested, juiced
  • 1 tsp ground paprika
  • 400g beetroot dip
  • 1 cup coriander leaves
  • 1 cup mint leaves
  • 2 tbs pistachio dukkah
    Description

    Whip up this flavoursome salad using beetroot dip, roasted Dutch carrots and fresh herbs. It’s all brought together by a cool yoghurt dressing.

    Method

    1. Step 1

      Preheat oven to 200°C. Line 2 baking trays with baking paper. Arrange the carrots evenly over the lined trays. Drizzle with oil and sprinkle with the Moroccan seasoning. Roast, turning halfway through cooking, for 20 mins or until just tender. Set aside to cool slightly.

    2. Step 2

      Meanwhile, combine the yoghurt, lemon juice and paprika in a small bowl. Season.

    3. Step 3

      Spread the beetroot dip over a large serving platter. Top with the carrots, coriander and mint. Drizzle with the yoghurt mixture. Sprinkle with the lemon zest and serve with dukkah.