Alive and Cooking

Warm Moroccan Salad

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500 g clams

2 cups cooked rice

200 g almonds

150 g rocket

6 slices bread, quartered

100 g legumes


Vegetable oil



80 ml honey

100 ml apricot juice

100 ml apple cider vinegar

3 tbsp


Deep fry the bread until golden, then sprinkle with salt.

To make the dressing, whisk the ingredients together thoroughly.

In a pot, tumble in the clams, add a splash of water and cook with a lid on until clams open. Once open, add the beans and cook until slightly soft.

In a bowl, mix together the rice, legumes, almonds and rocket. Spoon onto a platter, place the clams and beans on top, scatter over the croutons and drizzle with dressing.

Warm Moroccan Salad