Factory farming conditions and antibiotic-resistant pathogens emerging as a result of them pose an existential threat to humans in the form of zoonotic diseases. Why it’s time to produce and consume food more thoughtfully.
Moroccan salad
From Morocco, a tasty, colourful salad that is quick to prepare. It has a fresh and deep taste, perfect for spring and summer. Here’s the recipe.
Ingredients
300 g of carrots
2 cups of cooked chickpeas
100 g of prunes
juice of a half lemon
4/5 leaves of fresh mint
half teaspoonful of cumin seeds
cayenne pepper
1 teaspoonful of acacia honey
toasted almond flakes
rose petals
extra virgin olive oil
marine salt
Preparation
Pan-fry the cumin seeds for a couple of minutes. When they have cooled grind them in order to obtain a fine powder. In a bowl, emulsify the oil, the lemon juice, the honey, the cumin powder, the salt and the cayenne pepper.
Wash the carrots, and cut them in thin slices. Chop up the prunes. Put the carrots, the chickpeas, the prunes, the mint, and the almonds in a large bowl and pour the seasoning. Mix everything. Season to taste. Serve with rose petals.
Variants
If you want, you can shortly steam the carrots before mixing them to the other ingredients of the Moroccan salad.
Quest'opera è distribuita con Licenza Creative Commons Attribuzione - Non commerciale - Non opere derivate 4.0 Internazionale.
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