{"id":2625,"date":"2024-07-16T10:42:52","date_gmt":"2024-07-16T08:42:52","guid":{"rendered":"http:\/\/localhost:8888\/lapettegola\/?p=2625"},"modified":"2025-01-28T20:55:05","modified_gmt":"2025-01-28T19:55:05","slug":"carrot-cumin-salad","status":"publish","type":"post","link":"https:\/\/www.lapettegolabanfi.it\/en\/carrot-cumin-salad\/","title":{"rendered":"Lukewarm carrot, cumin and dates salad"},"content":{"rendered":"\n<div style=\"height:44px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"&quot;Ti porto in Marocco&quot;: insalata tiepida di carote, cumino e datteri\" width=\"837\" height=\"471\" src=\"https:\/\/www.youtube.com\/embed\/Np7mYOopFZw?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<div style=\"height:44px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><strong><strong>\u201cI&#8217;ll take you to Morocco\u201d<\/strong><\/strong><\/p>\n\n\n\n<p>I have never been a fan of carrots. Maybe because I had always eaten them raw, in salads, or because they reminded me of diet periods. Then the breakthrough. I decided to spend a week in Marrakech with some friends and, one evening at aperitif time, the waiter of a restaurant in the center of the city brought us an inviting tajine full of spiced carrots. It wasn&#8217;t just their voluptuous texture that made them inviting, but also their accompaniment: dates! When I came back to Tuscany I tried to replicate the dish by turning it into a warm salad of baked carrots, cumin and dates. Here&#8217;s the recipe!&nbsp;<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity is-style-wide\"\/>\n\n\n\n<div class=\"wp-block-group boxed\"><div class=\"wp-block-group__inner-container is-layout-flow wp-block-group-is-layout-flow\">\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:33.33%\">\n<p><strong>What your need<\/strong><\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:66.66%\">\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<ul class=\"wp-block-list\">\n<li>300 g of carrots<\/li>\n\n\n\n<li>100 g of fresh goat&#8217;s cheese<\/li>\n\n\n\n<li>80g of dried fruit of your choice<\/li>\n\n\n\n<li>8 dates without stones<\/li>\n\n\n\n<li>1 clove of garlic <\/li>\n\n\n\n<li>cumin seeds<\/li>\n<\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<ul class=\"wp-block-list\">\n<li>fennel seeds<\/li>\n\n\n\n<li>mint <\/li>\n\n\n\n<li>dill<\/li>\n\n\n\n<li>extra virgin olive oil<\/li>\n\n\n\n<li>salt <\/li>\n\n\n\n<li>pepper<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity is-style-wide\"\/>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"has-text-align-left\"><strong>How I make it<\/strong><\/p>\n\n\n\n<p>I wash and peel the carrots and cut the largest ones lengthwise. I dress them with oil and garlic in a bowl. I mix it, adding the cumin seeds, salt and pepper. I bake the carrots at 180\u00b0 until they are well roasted (but not burnt): it will take about half an hour. I season the baked carrots with the pitted dates cut into small pieces and the dried fruit. I then take the goat&#8217;s cheese and form quenelles using two spoons. Finally I garnish my carrot salad with mint and dill. Enjoy your Moroccan meal!<\/p>\n\n\n\n<div style=\"height:64px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div style=\"height:42px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>\u201cI&#8217;ll take you to Morocco\u201d I have never been a fan of carrots. Maybe because I had always eaten them raw, in salads, or because they reminded me of diet periods. Then the breakthrough. I decided to spend a week in Marrakech with some friends and, one evening at aperitif time, the waiter of a [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2628,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[22],"tags":[],"class_list":["post-2625","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pairing-suggestions"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.8.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Recipes \u2014 La Pettegola | Lukewarm carrot, cumin and dates salad<\/title>\n<meta name=\"description\" content=\"Lukewarm carrot, cumin and dates salad\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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