Laura’s Moroccan Salad
6 or 7 lg carrots, peeled and shredded
2 spring onions (pearls or purplettes), finely chopped
2-3 Tbsp sugar
1/2 tsp salt
1/2 tsp cumin
dash of cayenne
black pepper to taste
3 Tbsp lemon juice
1/2 c parsley, minced
1Toss onions with carrots.
2 Combine dry seasonings and toss with carrots.
3 Add lemon juice and toss again. Marinate 1 hour.
4 Sprinkle with parsley to serve.