To make the perfect Moroccan carrot salad, toss still-warm coin shaped pieces of cooked carrot and chopped parsley in a dressing made from olive oil, lemon juice, a crushed garlic clove, 1 crushed dried chilli and an extraordinary amount of ground cumin. This can also be made using cooked beetroot (thank you Shalem family), and is equally fantastic.
The one issue with salads to make them the best they can possibly be is to take them out of the fridge enough time before you are ready to eat so that they can come up to room temperature. Having things super-cold dulls the flavours (which is why melted ice-cream is so nasty btw) and then you might as well have just bought the salad from a shop. Saying that though, if you want to try a really great Moroccan carrot salad, the one made by Yarden is pretty fantastic, and authentic tasting.
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