Carrot Salad with Raisins and Orange Blossom

Peel the carrots and cut them into rounds about 5mm thick, or slice them into batons depending on your preference. Bring a pot of lightly salted water to a boil and add the carrots. Cook for 8 to 10 minutes until just tender but still holding their shape. You should be able to pierce them easily with a fork, but they should not be mushy. Drain the carrots immediately and allow them to cool slightly on a clean kitchen towel or colander.

While the carrots are cooking, place the raisins in a small bowl and cover with warm water or warm orange juice. Allow them to soak for 5 to 10 minutes until they become plump and juicy. Drain them and gently pat dry with a paper towel before adding to the salad. This step ensures the raisins are moist and soft rather than dry and chewy.

In a small bowl, whisk together the freshly squeezed orange juice, olive oil, honey, orange blossom water, and ground cinnamon. Taste the dressing and adjust the sweetness or floral intensity to your liking. The dressing should smell fragrant and taste balanced between sweet, citrusy, and floral notes. Add a tiny pinch of salt to enhance all the flavors.

Transfer the slightly cooled but still warm carrots to a large mixing bowl. Pour the prepared dressing over the carrots and toss gently to coat every piece evenly. Add the plumped raisins and toss again. The warmth of the carrots will help them absorb the dressing more effectively, resulting in a more flavorful salad. Allow the salad to sit for at least 5 minutes before serving to let the flavors meld.

Transfer the salad to a serving platter or individual plates. Garnish with freshly torn or whole mint leaves and optionally a sprinkle of sesame seeds or slivered almonds for added texture and visual appeal. Serve at room temperature as part of a Moroccan mezze spread or as a side dish alongside grilled meats, tagines, or couscous.

Instead of: Orange blossom water

Use: Rose water can be used in equal quantities as an alternative floral water, though it will give a different but still authentically Moroccan aroma. Alternatively, a small amount of orange zest can provide citrus fragrance without the floral note.

Instead of: Raisins

Use: Dried cranberries, dried apricots cut into small pieces, or dried currants can all be used in place of raisins. Each will bring a slightly different sweet and tangy flavor profile to the salad.

Instead of: Honey

Use: Maple syrup or agave nectar can replace honey for a vegan version of this salad. A small amount of powdered sugar dissolved in the orange juice also works well.

Instead of: Fresh mint

Use: Fresh flat-leaf parsley or fresh cilantro can be used as garnishes if mint is unavailable, though the flavor profile will change slightly. Dried mint can also be used in a smaller quantity.