Lunch is the largest meal of the day in Morocco. It typically starts off with both raw and cooked salads that are served either hot or cold. As with a traditional meal, I’m starting off Moroccan Week with a warm clean/paleo salad.
0 Steam the carrots for about 7 minutes.
1 Sauté the EVOO with the minced garlic over medium/high heat.
2 Add the steamed carrots to the pan and cook for about 3 minutes.
3 Stir in the salt, pepper, roughly chopped olives, chopped flat leaf parsley, and lemon juice.
4 Plate and serve hot or room temperature.
