Moroccan Carrot Salad

L’ekama, carrots and herbs make for a super simple yet a truly classic salad in the Moroccan kitchen.
Perfect as part of an array of salads or as a side for a nice roasted fish! 



5 large peeled carrots

1 1\2 tsp. salt

1\4 cup water

2 tbsp. L’ekama

4 tbsp canola oil

Zest of 1 whole lemon

1 bunch of cilantro finely chopped





Place the carrots and water in a deep pan, and sprinkle with the salt, Mix and cover with foil. Place in a 425f-preheated oven for about 50 minutes, depending on the size of the carrots. When you insert a tip of a knife to the carrot and it gets in with little resistance, you know it's ready.  Let Cool.

slice the carrots into rounds and place in a mixing bowl.
Add the rest of ingredients and mix well.