Some vegetarian cooked Moroccan salads: different vegetables, 1 line of conduct
We miss the sun over here…Actually, a massive storm will hit UK by next Monday.
So I opened my humongous picture file containing all those recipe which never made it to this blog and I found these easy to make, make ahead (I love that as you may already know) Moroccan salads..
But first of all, have you heard of chermoula? It’s actually a sauce mixture widely used in the Moroccan cuisine.
Chermoula can be brushed over meat, offal, chicken, fish, vegetables (as in my today’s post)…It can be used to enhance the taste of other stuffings going into Moroccan rolls, or stuffed fried pancakes..
Chermoula consists of spices (cumin, paprika, pepper, cayenne), garlic and herbs (coriander and parsley or one of them), lemon juice and a good olive oil.
|Courgette with chermoula (courgette can be diced instead)|
Today’s recipes are dead simple because you just dice the vegetable or cut them in “edible” portions. then steam them (Or boil them to an al dente texture) and mix them with the chermoula…We can go on with the type of vegetables you can handle that way to make some Moroccan salads: aubergines, fresh broad beans, green beans (not very common though), cauliflower, cabbage, olives, potatoes….
|Moroccan carrot salad with chermoula (you can dice the carrot for a finer presentation)|
|Moroccan cabbage salad with chermoula (also called Cabbage caviar)|
|Whole aubergines, drenched in chermoula marinade (it can be cut in wedges as well )|
The quantities are a bit approximative but once you get the picture you’ll be able to adjust the quantities to your liking..
Ingredients for a basic Chermoula
Recipe posted here
Makes approx 1 cup of chermoula paste
Prep: 15 min – no cooking required for chermoula paste
- 2 cups of coriander, chopped
- 1 cup of parsley, chopped
- 4 cloves garlic, pressed or chopped
- 2 tbsp paprika
- 1 tsp harissa, chili paste or cayenne (to taste)
- 1 tbsp cumin
- 1 tsp of ground pepper (optional)
- 1 tbsp salt
- 3 tablespoons extra vergin olive oil
- Juice of 1 good lemon
- ¼ of 1 Preserved lemon chopped (not used in today’s recipes)
- A few spoons of water
The best chermoula needs to made in a pestle and mortar because it releases the oils in the herbs, but you may use a blender as a second alternative.
Mix all ingredients and make a loose paste. Serve in a jar for up to a week in the fridge.