Warm Moroccan Salad with Cumin Roasted Carrots + ‘The Ghosts in our Machine’

This warm Moroccan salad has so many amazing ingredients in it that are just perfect as the summer starts to set in! The base is made up of roasted cashew nuts, dried apricots, raisins and cauliflower rice. Cauliflower rice is a new discovery for me. Simply, you chop your cauliflower florets into small chunks and blend for about 30 seconds and there you have it. Lightly sauté it and its ready! I had this recipe with cumin roasted carrots and I’ve written the recipe below which I hope you’ll enjoy!

Ingredients to serve a big portion for one person:

  • Half a cauliflower – cut of the stem and chop into smaller chunks
  • 50g cashews
  • 200g chickpeas
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp cumin seeds
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1 1/2 tsp chili powder
  • 1/2 tsp turmeric
  • 35g raisins
  • 100g dried apricots – roughly chopped
  • 2 spring onions
  • 1 small handful fresh mint leaves
  • 1 small handful fresh parsley
  • 2 tbs olive oil
  • Salt and pepper
  • 10 chantenay carrots – well scrubbed but not peeled

Dressing ingredients:

  • 1 tbs tahini
  • 1 tbs olive oil
  • 1/4 freshly squeezed lemon juice
  • 1/4 freshly squeezed orange juice
  1. Pre heat the oven to 180c. Once the oven is hot, place the carrots on a baking tray with a big glug of olive oil, salt, pepper, 1tsp ground cumin, 1 tsp cumin seeds and 1 tsp chilli powder. Make sure the carrots are evenly coated in the spices and oil and place in the oven for 25 mins until nicely roasted
  2. Place the cashews on a baking tray and roast for 5 mins until just golden brown then take out of the oven to rest
  3. Cut up the cauliflower into small chunks and blend for 30 seconds until it resembles a fine rice
  4. Heat the olive oil, over a medium heat, in a frying pan and add the cauliflower, spices, chickpeas and season well with salt and pepper. Once this is warmed through, add the roughly chopped apricots and raisins and sauté for about 8 minutes
  5. Whilst this is cooking, mix together the dressing ingredients in a bowl and add a little water if necessary to get a nice consistency for a pouring dressing
  6. Chop the parsley and mint finely
  7. Assemble on the plate with the carrots and cauliflower salad. Add a few more smashed cashews on top and drizzle the tahini dressing over alongside a generous sprinkle of the herbs

Recently I watched a film I’ve been meaning to watch for quite some time. ‘The Ghosts in Our Machine’ is a 2013 Canadian documentary following photojournalist Jo-Anne McArthur on her journey to expose the goings on in factory and fur farms. Her photographs are real and raw and aim to simply document the lives of these animals honestly. You can see her incredible photography at http://www.weanimals.org. Of course the documentary is emotional in places but above all, I think McArthur’s work aims to simply expose what’s really going on in these places to further progress the animal rights movement toward liberation and freedom for all beings. It’s not a film, like some others of this nature, that tells you what to do or what to think in an aggressive manner, it simply exposes the truth and shows how we should all make a difference in this flawed system.





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