Moroccan carrot salad with savoury granola
Serves: 4-6
Prep time: 20 minsTotal time: 
Recipe photograph by Toby Scott
Moroccan carrot salad with savoury granola
Savoury granola adds a great crunch to this salad. The recipe makes more granola than you need but it stores well; try sprinkling it over soups, salads or roasted veggies for added flavour and texture
Serves: 4-6
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
318Kcal
Fat
21gr
Saturates
3gr
Carbs
24gr
Sugars
15gr
Fibre
6gr
Protein
6gr
Salt
0.4gr
John Gregory-Smith
John Gregory-Smith is a food writer and television presenter who loves to travel the world for recipe inspiration
See more of John Gregory-Smith’s recipes
John Gregory-Smith
John Gregory-Smith is a food writer and television presenter who loves to travel the world for recipe inspiration
See more of John Gregory-Smith’s recipes
Ingredients
For the granola
- 50g rolled oats*
- 40g walnuts, bashed to a coarse rubble
- 15g sunflower seeds
- 15g sesame seeds
- 3⁄4 tsp fennel seeds
- 1 tsp smoked paprika
- a pinch of flaked sea salt
- 1 tbsp olive oil
- 1 tbsp maple syrup
For the salad
- 1 x 60g pack rocket
- 2 carrots, peeled then shaved into strips
- 2 oranges, peeled and segmented
- 2 tbsp extra-virgin olive oil
- juice of 1 lemon
- ½ tbsp caster sugar
- 1 preserved lemon, pith removed and skin thinly sliced
Step by step
Get ahead
Prepare the salad and dressing a few hours ahead and keep chilled, separately. The granola keeps for at least 2 weeks in an airtight jar.
- Preheat the oven to 200°C, fan 180°C, gas 6. Mix together all the granola ingredients so they get completely coated in the oil and syrup. Spread out evenly on a lined baking sheet and bake for 12-15 minutes, shaking halfway, until crisp and golden. Leave to cool.
- Tip the rocket into a mixing bowl. Add the carrot shavings and orange segments.
- Whisk together the olive oil, lemon juice, sugar and a good pinch of salt. Pour over the rocket, toss and transfer to a serving dish.
-
Scatter a generous handful of granola and the preserved lemon over the salad and serve.Tip*Use GF oats if required
