Don't blame me if you never look at raw carrots again. There really is no better use of the long, slender, orange roots. (Hey, did you know that carrots are part of the parsley family?!?) Carrots have been around for more than 2,000 years but the Moroccans have probably been the most succesful at matching the tubers with their best counterparts: chewy sweet currants, the bite and tang of lots of chopped cilantro, a squeeze of lemon, a handful of raw sunflower seeds, a mix of sesame seeds and coarse sea salts, and some toasted cumin seeds for good measure. It's deliciously simple and filled with zesty flavours. With the use of a decent food processor, your carrots can be grated in one go. Carrots have a high water content so I suggest when you are transfering the grated remnant from the food processor to a container or salad bowl to quickly squeeze them in the sink to help release excess liquid.
1 bag of organic carrots (this way you can wash and scrub them in the sink but there's no need to peel them, and honestly, who wants to peel a few dozen carrots?)
1 bunch of cilantro, washed, spun dry, chopped
1/4 cup currants
2 tablespoons of sunflower seeds
sprinkling of sesame seeds and coarse sea salt
1 teaspoon toasted cumin seeds
Juice of 1 lemon
Olive oil to taste
**Either fresh finely minced jalapeno pepper or dried chili flakes would be a great addition supplementing the sweet and the tart with a dose of heat.