MORROCAN CARROT MINT SALAD
6 medium carrots, peeled and sliced or shredded
3 tsp cumin, Ground
2 fresh dates
3 tsp fresh lemon juice
1/3 cup olive oil
1 cup fresh mint leaves (or ½ cup dried)
1/8 tsp cayenne pepper
In a blender or food processor, blend dates with lemon juice. Mix in a medium sized bowl with cayenne, and cumin. Whisk in olive oil. Add shredded carrot and marinate for a few hours or overnight.
Serve cool or at room temperature.
Serves 4 as a first course or side dish. Or serve on a bed of greens.
