Moroccan Carrot Salad

Use fresh herbs, ripe tomatoes, good olive oil and spices that still smell fragrant. Avoid tired ground spices.

Slice vegetables evenly, cook out raw tomato properly and use controlled heat so garlic and spices do not burn.

The biggest mistakes are watery cooked salads, greasy frying oil, under-seasoned pulses and using too much spice before tasting.

Cook patiently, reduce sauces properly and finish with lemon, herbs or olive oil so the starter tastes bright rather than heavy.

Ready when the texture matches the dish: thick and glossy for cooked salads, tender for pulses, crisp for fried starters and fresh for raw salads.

Serve in small Moroccan bowls or plates with bread nearby. Keep garnishes simple: herbs, cumin, olive oil, lemon or sesame where appropriate.

Most cooked salads and soups can be made ahead and served warm or room temperature. Fried pastry and potato cakes are best finished close to serving.

Refrigerate in a sealed container. Cooked salads and soups usually keep 2–3 days; fried items are best eaten sooner. Reheat soups and cooked salads gently. Refresh fried items in a hot oven rather than microwaving.