Moroccan Carrot Salad with Blue-berried Honeysuckles

Magret de canard, maple sauce
February 8, 2016
Saskatoon berry cheesecake
February 8, 2016


  • ½ cup Corinth raisins
  • 1 cup warm water
  • 2 cups grated carrots
  • 1 cup blue-berried honeysuckles
  • ½ cup grilled unsalted almonds
  • 1 teaspoon mustard seed
  • 3 cardamom seeds (or 1/8 teaspoon crushed cardamom)
  • ¼ teaspoon cumin seeds
  • ¾ teaspoon coriander seeds Lemon zest
  • ¼ cup lime juice
  • ¼ cup extra-virgin olive oil
  • Salt and pepper
  • Crushed peppers to taste
  • Fresh coriander


Soak raisins in water for 30 minutes. Meanwhile, grate the carrots, wash the blue-berried honeysuckles, grate the lemon zest, press the lime and grill the almonds. In a large bowl, mix the carrots, blue-berried honeysuckles, raisins (drained), and coarsely chopped grilled almonds. In a frying pan over medium heat, grill the mustard seeds, cardamom seeds, cumin seeds, and coriander seeds until the mustard seeds start to jump. Crush the seeds in a coffee mill or mortar. In another bowl, mix the lemon zest, lime juice, olive oil, salt, pepper, crushed peppers, and crushed seeds. Taste and refine if desired. Add the fresh coriander and dressing to the grated carrots.
Stir the dressing into the carrots and let stand for 30 minutes for the flavours to infuse. Serve.