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MARRAKESH CARROT SALAD // Serves 6

Ingredients

• 4 cups grated carrots
• 3/4 cup cooked lentils, rinsed and drained
• 7 Medjool dates, pitted and chopped
• 1/4 cup minced red onion
• 5 scallions, white and green parts, finely chopped
• 1/2 cup roughly chopped cilantro
• 1/2 cup toasted pistachios
• 1/2 cup crumbled feta cheese
• 2 tablespoons extra virgin olive oil
• zest and juice of two limes
• 1/2 teaspoon ground cumin
• 1/4 teaspoon fresh grated nutmeg
• 1/4 teaspoon tumeric
• pinch of red pepper flakes
• 1/4-1/2 teaspoon sea salt, to taste
• 1/2 teaspoon fresh ground pepper 

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