Moroccan Carrot & Kale Salad With Preserved Lemon & Sumac Dressing

Moroccan Carrot & Kale Salad With Preserved Lemon & Sumac Dressing

Moroccan Carrot & Kale Salad with Preserved Lemon & Sumac Dressing

 

Last week I felt uninspired by all my go-to lunch options which usually look like a nourish bowl, avocado on paleo toast with all the toppings, or some kind of leftover dinner.

I usually love creating a huge plant based nourish bowl for lunch topped with tahini, hummus, dukkah, nut cheese and kraut, but every now and then I crave something different.

So I did something I never normally do. I went to a deli up the road and bought my lunch! Radical I know.

This particular deli is well known for their amazing raw salads and other lunch offerings of loaded veggie sandwiches, wraps, filo pies and hash cakes. In winter these turn to more hearty root vegetable salads, soups, pies and tray bakes.

 

Moroccan Carrot & Kale Salad with Preserved Lemon &

 

The salad that caught my eye was a vibrant Moroccan carrot and kale salad with a preserved lemon and sumac dressing.

Wow was it good!!

This salad had everything. Crunchy sweet carrots, a generous helping of kale (king of the greens no less), fresh herbs, toasted spices, sliced almonds, a sprinkling of Medjool dates, and a dressing that was so more-ish I actually licked the bowl.

In fact, it was so good I’ve been back several times under the guise I needed to be sure of the flavours so I could share it with you 😉

So while I don’t know the deli’s exact recipe is for this amazing Moroccan carrot & kale salad, this is my attempt at recreating it and I think it comes pretty darn close to the original.

 

Moroccan Carrot & Kale Salad with Preserved Lemon &

 

The secret to this salad is in its exotic dressing which is no doubt where my version differs slightly from the original.

While the deli’s dressing was quite clear, my version is more creamy which I suspect is from using a whole lemon and orange. If you prefer a less creamy, thinner style dressing, simply use the juice instead of the whole fruit. Also, preserved lemons are not the easiest (or cheapest) ingredient to come by, so I’ve included a substitution of regular lemon in the ingredients list to help keep things as simple as possible.

Other than that, making the dressing couldn’t be easier! Simply combine everything in a high speed blender until smooth.

Serve this salad as a meal on it’s own or pair it with your favourite main dish. It makes delicious leftovers and keeps well for up to 3 days in the fridge.

 

Moroccan Carrot & Kale Salad with Preserved Lemon &

 

If you make this salad, let me know! Leave a comment below, and be sure to tag your pictures #swoonfood on Instagram or Facebook.  Enjoy!

 

Moroccan Carrot & Kale Salad with PRESERVED LEMON & SUMAC Dressing

Serves: 4 to 6

Prep time: 20 minutes

3 cups shredded carrot (approximately 4 large carrots)
1 large bunch of kale (curly and/or cavalo nero)
1 handful fresh parsley
1 handful fresh mint
1 handful fresh coriander
1/4 cup activated almonds or slivered almonds
6 Medjool dates (optional)
3 Tbsp dukkah (see recipe below or store bought)

Preserved Lemon & Sumac Dressing:
1/3 cup extra virgin olive oil
1/4 cup preserved lemons (or 1 peeled whole lemon)
1 lemon – juiced
2 oranges – one whole & 1 juiced
2 Tbsp apple cider vinegar
2 tsp turmeric powder (or 4cm fresh root)
2 tsp sumac
1/4 tsp ground cumin
1/4 tsp ground cinnamon
pink Himalayan salt & black pepper to season

To shred the carrot you can either use a shredder attachment on a food processor or a standard hand grater. Place the shredded carrot in a large mixing bowl.

Wash the kale, remove the stems, tear into bite size pieces and add to the bowl.

Wash the parsley, mint and coriander. Remove the stems, roughly tear the leaves into smaller pieces and add to the bowl.

If using activated almonds roughly slice and then add to the bowl, otherwise just add the silvered almonds.

Remove the pits from the dates if using, slice into small pieces and add to the bowl.

Lastly add the dukkah and toss everything together until evenly mixed.

Just before you’re ready to serve the salad add a generous amount of dressing and toss until evenly combined. Store any leftovers in the fridge for up to 3 days.

To make the dressing:

Add everything to a high speed blender (or good food processor) and blend until smooth. Store any leftover dressing in a sealed jar in the fridge for up to 5 days.

Almond Dukkah Recipe:
1 cup almonds
1/2 cup sunflower seeds
1 Tbsp black sesame seeds
1 Tbsp white sesame seeds
1 Tbsp coriander seeds
1 Tbsp fennel seeds
1 Tbsp cumin seeds
1/2 tsp pink Himalayan salt

To make the dukkah, place the almonds into a 160ÂșC oven and bake until they just start to change colour, approximately 10 minutes. Remove from the oven and roughly chop. Meanwhile, place the seeds in a dry fry pan over medium heat and shake around the pan until you begin to smell the spices, this should only take a minute or two. Remove the seeds from the pan and combine with the salt and chopped almonds. Store in an airtight jar at room temperature.

 

Moroccan Carrot & Kale Salad with Preserved Lemon &

 

For more carrot and kale recipes check out this Smoke & Fire Kale Slaw with Coconut, Lime & Ginger or these Carrot & Zucchini Herb Fritters. 

Fennel, Kale and Beetroot Slaw with Hazelnut Dukkah and Ginger Turmeric Dressing

Fennel, Kale and Beetroot Slaw with Hazelnut Dukkah and Ginger Turmeric Dressing

Fennel, Beetroot & Kale Slaw

 

After discovering that kale is one of the easiest plants to grow organically, we’ve ended up with an abundance of this amazing leafy green in our veggie garden and I just can’t use it fast enough!

This wasn’t always the case however, and it has been a bit of trial and error to get to this point.

When we planted our first curly kale plants they grew beautifully for six months and I was furiously blending it into smoothies, making numerous batches of kale chips (my all time favourite recipe being these smokey BBQ kale chips) and super food slaws.

But as time went on we watched our beautiful organic kale plants slowly become infested with white fly, aphids and a number of unidentifiable little mites.

We tried all the natural remedies like blasting them off with a hose and spraying the leaves with a mild soapy solution, and when that didn’t work we tried the organic bug sprays from the garden centre.

It eventually got to the point where there were so many bugs on our curly kale that it became impossible to clean them off before eating, so we sadly we had to pull the plants out and compost them.

 

Fennel, Beetroot & Kale Slaw

 

Not one to give up easily, this year I tried planting a different type of kale to see how it faired, and so far so good! Our new cavalo nero plants have grown beautifully (if a little crazily!), and once again I can barely use them fast enough!

With all this beautiful dark green kale piling up, I decided it was high time I created a new kale slaw recipe given my last two: smoke and fire slaw with coconut, lime and ginger and kale and beetroot slaw with spicy chilli and ginger dressing were so popular!

To create a super slaw all you need is a couple of colourful root vegetables that can easily be sliced or grated, some nuts or seeds for a bit of crunch, and a dressing to bring it altogether.

For this new recipe I decided to use a combination of fennel, beetroot and kale. Fennel has a beautiful crunch and mild aniseed flavour which combines perfectly with the sweet beetroot and bitter kale. Toss it altogether with fresh herbs such as parsely and mint, toasted hazelnut dukkah and a spicy turmeric ginger dressing, and you have a very flavoursome plant based super slaw!

This slaw is packed with phytonutrients, antioxidants and fibre thanks to the kale, beetroot and fennel. Turmeric and ginger provide beautiful anti-inflammatory properties, but be sure to include the black pepper as it’s piperine content ensures the active ingredient in turmeric (curcumin) is more efficiently absorbed. Parsley provides powerful alkalising properties that fight acidosis in the body (the state where disease can occur), and mint is very calming and soothing for the digestion. The hazelnut dukkah adds a lovely crunch and adds a source of protein from the nuts and seeds, so you can eat this slaw simply on it’s own or as a beautiful accompaniment.

I hope you love this Fennel, Kale & Beetroot Slaw, and if you make it I’d love to hear from you!

Leave a comment below and tell me what you think, and be sure to tag your pictures #swoonfood on Instagram or facebook.

Enjoy!

 

 Fennel, Beetroot & Kale Slaw

 

Fennel, Kale and Beetroot Slaw with Hazelnut Dukkah and Ginger Turmeric Dressing

Serves: 4
Prep time: 30 minutes  

8 stems kale (curly or cavalo nero)
1 beetroot
1 large bulb fennel
1 handful parsley
1 handful mint

Dressing:
3 Tbsp raw apple cider vinegar
3 Tbsp extra virgin olive, hemp, macadamia or avocado oil
3 Tbsp water
1 tsp raw honey
1 clove garlic
2cm piece ginger
1 tsp ground turmeric
1/4 tsp pink Himalayan salt
1/4 tsp ground black pepper
pinch cayenne pepper

Dukkah:
1 cup hazelnuts
1/2 cup sunflower seeds
1 Tbsp black sesame seeds
1 Tbsp white sesame seeds
1 Tbsp fennel seeds
1 Tbsp coriander seeds
1/2 tsp pink Himalayan salt

Wash the cavalo nero well and use a sharp knife to remove the thick central stems. Roll the leaves up into a bundle and finely slice into strips, then transfer to a large mixing bowl.

Peel and grate the beetroot and add to the bowl.

Wash the fennel and use a sharp knife or mandolin to finely slice into rounds, then add to the bowl.

Lastly, rinse the parsley and mint, discard the stems and add the leaves to the bowl. Toss all the ingredients together until evenly combined.

To make the dressing:

Place all the ingredients into a high speed blender or food processor and blend until smooth. Add as much of the dressing as you like to the slaw and toss to combine. Any leftover dressing can be stored in the fridge for up to 5 days.

To make the dukkah:

Place the hazelnuts into a 160ÂșC oven and roast until they just start to change colour – approximately 10 minutes. Remove from the oven, allow to cool then gently rub the skins off and roughly chop.

Place the seeds in a dry fry pan over medium heat and shake around the pan until you begin to smell the spices – this should only take a minute or two. Remove the seeds from the pan and combine with the pink salt and chopped hazelnuts.

Sprinkle over the slaw and store any leftovers in an airtight jar at room temperature. The dukkah will keep for months.

 

Fennel, Beetroot & Kale Slaw

 

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