Spiced carrot salad is an old favorite of Moroccan cuisine. This recipe is simple, healthy and flavorful combining spices, honey and fresh herbs. A perfect veggie side dish or a light lunch.

Preparation time: 25 minutes

What you need:

1 ½ lb (750g) carrots, peeled and sliced (1/2 in/1cm), very thick carrots should also be cut lengthwise.

2 tablespoons olive oil (lemon or orange infused oil gives a special kick)

1 tablespoon white wine vinegar (you can substitute with apple vinegar)

2 teaspoons honey

1 tablespoon fresh lime juice (optional)

½ teaspoon cumin powder

½ teaspoon coriander powder

½ teaspoon ginger powder

½ spoon paprika powder

½ teaspoon cinnamon

¼ teaspoon red pepper flakes (more if you like it spicy)

3 tablespoons fresh mint or cilantro, chopped

2 green onions, chopped (white and green parts)

Salt to taste

How to do it:

Bring a large pot of salted water to boil, add carrots, lower heat to low-medium and cook for about 7-10 minutes or until the carrots are al dente; they should be soft, but still a bit firm. Drain and set aside.

While the carrots are cooking, combine olive oil, vinegar, honey, lime juice and all spices.

Put cooked carrots into a medium/large bowl and add dressing, fresh herbs and green onions– mix everything and taste with salt for seasoning.

Let carrots marinate in the dressing for 10-15 minutes so the carrots absorb all liquid, toss occasionally.

Serve slightly warm or at room temperature, garnish with more herbs or green onions.

Enjoy!