Savor the Unique and Captivating Flavor of a Moroccan Bowl That Will Leave You Wanting More

“Each month I invite a guest chef to my online plant-based cooking school to share a special recipe with our community. one of my first guests was Olivia Scott, an old friend and founder of the uber-popular raw Kitchen cafés. She had a top-selling salad on the menu called The Moroccan, which we revamped for the school to include roasted hazelnuts, smoky chickpeas and half the original oil. It’s ridiculously good.”


  • 1 cup hazelnuts
  • 1 cauliflower, chopped
  • 4 carrots, grated
  • 1 red onion, finely chopped 1 cup finely chopped parsley 1 cup finely chopped mint
  • 1 cup sultanas
  • Tahini dressing
  • ½ cup tahini
  • ½ cup lemon juice
  • ¼ cup olive oil
  • ¼ cup water
  • 1 tbsp ground turmeric
  • 1 tbsp coriander (seeds or ground)
  • 1 tbsp caraway seeds (optional) 1 tsp cumin (seeds or ground)
  • ½ tsp chilli powder 1½ tsp sea salt
  • Smoky chickpeas
  • 2 x 400g cans chickpeas, drained 2 tbsp smoked paprika
  • 2 tbsp olive oil zest of 2 lemons 2 tsp sea salt

To serve

  • roasted & chopped hazelnuts chopped fresh parsley
  • mint
  • chili flakes
Golden Morocco Bowl



Preheat oven to 180°C fan bake. Place hazelnuts on a tray and roast for 7 minutes until golden. Once cooled slightly, rub the hazelnuts together in a tea towel to remove some of the skins, then roughly chop.

Pulse cauliflower in a food processor until couscous-like. Pour into a big bowl with the carrots, onion, parsley, mint, hazelnuts and sultanas. Reserve a few hazelnuts and herbs to garnish.

Blend dressing ingredients in a blender until smooth, then add to the salad and mix through. Reserve a little to drizzle over the top once plated. Season to taste with extra chili and salt, if desired.

Mix chickpea ingredients in a bowl then pan-fry over medium heat for 5 minutes until crispy.

Serve the salad topped with chickpeas, chopped hazelnuts, parsley, mint, chili flakes, and a drizzle of the reserved dressing.


  • You can swap the hazelnuts for sunflower.
  • If you’d like to make this recipe even more filling, serve it with brown rice or quinoa (½ to 1 cup per person).

Recipe by Buffy Ellen Gil and photos sourced from with thanks.

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