Moroccan Beetroot and Lentil Salad Recipes
Easy Salads: Perfect for Lunches, Picnics and Barbecues
Summer is a great time to try out new salad recipes. The warm weather means light lunches are the order of the day and the barbecue and picnic basket can once again be dug out of storage.
Moroccan cuisine has a rich tradition of salads, although these are not usually the raw, lettuce-based salads we are accustomed to. Most Moroccan salads are made of a variety of cooked vegetables, often with fragrant, fresh herbs added at the end.
Fresh Herbs in Moroccan Cooking
Coriander (also know as cilantro) is the most popular herb in Moroccan cooking, along with parsley. This is followed closely by mint, which is used in cooking as well as to make the famous Moroccan mint tea. Both these herbs feature in the recipes below.
These salads are really quick and easy to make. Unlike lettuce-based salads that go soggy soon after they have been dressed, these can be made in advance and taste just as good – if not better – a day or two later. They are guaranteed to bring color and an exotic twist to your usual lunch, picnic or barbecue spread.
Simply double the amounts to make larger quantities.
Moroccan Beetroot Salad with Mint
Serves 4.
Preparation time: 15 minutes.
Ingredients:
- 1 lb 1 oz / 500 g cooked, peeled beetroots
- Small handful cherry tomatoes
- 2 cloves of garlic, finely chopped
- 2 tablespoons chopped fresh mint
Dressing:
- 3 tablespoons olive oil
- 1 tablespoon vinegar
- ¼ teaspoon ground cumin
- Pinch of sugar
- Pinch of ground cayenne pepper
- Salt and freshly ground black pepper
Preparation:
- Cut the beetroots into 1 inch / 2 cm chunks and put in a bowl. Mix in the tomatoes, garlic and mint leaves.
- To make the dressing, blend together all the ingredients, except the salt and pepper, until the sugar has dissolved and the oil and vinegar have emulsified. Season with salt and pepper to taste.
- Toss the beetroots in the dressing and serve at room temperature.
Moroccan Lentil Salad with Coriander
Serves 4.
Preparation time: 15 minutes.
Cooking time: 40 minutes
Ingredients:
- 14 oz / 400 g brown or green lentils
- 4 celery stalks, chopped
- 2 cloves of garlic, finely chopped
- 2 tablespoons chopped fresh coriander leaves (also known as cilantro)
Dressing:
- 4 fl oz / 125 ml olive oil
- 4 fl oz / 125 ml lemon juice
- 1/3 teaspoon ground cumin
- Salt and freshly ground black pepper
Preparation:
- Put the lentils in a saucepan with a generous amount of salted water and bring to the boil. Reduce the heat and simmer until soft, about 40 minutes. Drain and allow to cool.
- Put the lentils in a serving bowl and mix in the celery, coriander leaves and garlic.
- To make the dressing, blend the first three ingredients together until the oil and lemon emulsify. Season with salt and pepper to taste.
- Toss the lentils gently in the dressing and serve at room temperature.
Looking for more Moroccan recipes? Why not try this recipe for lamb tajine or this delicious vegetarian chickpea and pumpkin tajine?
