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    Moroccan Salad with Goat's Cheese, Beetroot and Oranges

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    Moroccan Salad with Goat's Cheese, Beetroot and Oranges

    Inspired by North Africa, this gorgeous, colourful salad has wonderful aromatic flavours.

    • Preparation time: 15 minutes
    • Cooking time: 10 minutes to 15 minutes
    • Total time: 25 minutes to 30 minutes 30 minutes

    Serves: 4


    • 500g carrots, peeled, halved if large, and cut into 2cm lengths
    • 1 tsp cumin seeds
    • 2 tbsp Waitrose White Wine Vinegar
    • 3 tbsp extra virgin olive oil
    • 2 oranges
    • 250g pack Waitrose Organic Beetroot, cut into chunks
    • 2 x 100g packs Capricorn English Goat’s Cheese, cut into chunks
    • 20g pack fresh flat-leaf parsley, roughly chopped


    1. Place the carrots in pan and just cover with cold water. Bring to the boil and simmer for 10-15 minutes until tender.
    2. Meanwhile, toast the cumin seeds by placing in a small non-stick frying pan over a medium heat for 2-3 minutes or until slightly darkened. Tip the seeds into a large serving bowl and stir in the vinegar, olive oil and some seasoning.
    3. Drain the carrots then add to the bowl with the cumin, turning to coat in the oil and vinegar. Leave to cool to room temperature.
    4. To prepare the oranges, peel and halve each one then cut into chunks. Fold into the carrot mixture with the beetroot, goat’s cheese and parsley. Serve immediately.

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    Cook's tips

    If you already have a pack or jar of beetroot in vinegar at home, just dress with the oil and cumin seeds, and don’t add more vinegar.


    Average user rating

    5 stars