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North African Carrot Slaw recipe paleo primal carrots-min

Recipe: North African Carrot Slaw

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Wonderfully Moroccan, this carrot based ‘slaw’ is fruity and gently spiced, and teams up perfectly with some chicken wings or drumsticks.

North African Carrot Slaw Ingredients:

  • 5 carrots, grated
  • 1 clove of garlic, finely chopped
  • 1tbsp sesame seeds
  • 3 tbsp sultanas
  • 2 spring onions, trimmed and finely chopped
  • 1 tbsp coriander, finely chopped
  • 1 tbsp mint, finely chopped
  • 1 stick of celery, finely chopped
  • 2tbsp olive oil
  • 2 tbsp lemon juice

North African Carrot Slaw How To:

Leave the sultanas to soak for 5 minutes in hot water whilst preparing the rest of the veg.

Mix all ingredients together, dress with the olive oil and lemon, and season to taste with a little salt and pepper.

North African Carrot Slaw recipe paleo primal carrots-min

Lemon Ginger Chicken wings paleo recipe barbeque diet mint

Recipe: Lemon Ginger Chicken Wings

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These chicken wings are great to throw on the barbecue. I make them the day before to allow the flavours to fully marinate into the chicken, but if you're short of time, a shorter marinate will work too. I always make up a big batch too, meaning left-overs for lunch!

Recipe: Lemon Ginger Chicken Wings
 
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Recipe type: Poultry
Prep time: 
Cook time: 
Total time: 
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Ingredients
  • 3kg chicken wings (approx 24-30)
  • grated rind of 1 lemon
  • juice of 1 lemon
  • 1 tablespoon honey
  • 2 tablespoons coconut aminos
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon chopped fresh mint
Instructions
  1. In a bowl, combine the chicken wings with the lemon rind and juice, honey, coconut aminos, ginger and mint
  2. Cover, and refrigerate overnight (or a few hours if less time available - the longer, the tastier!)
  3. Every few hours stir to ensure the wings are coated
  4. Barbecue the wings until they're tender, but cooked through (check to make sure no pink bits remain)
  5. During the barbecuing, baste with the remaining marinate from the bowl.
  6. Serve and enjoy!

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Serve with a side salad – and how about making some home-made burgers too – no bread necessary!

Paleo Diet Recipe Primal Middle Eastern Duck Salad-min

Recipe: Middle Eastern Duck Salad

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Hot, shredded duck and a vibrant salad, tossed in a delicately spiced dressing. This duck salad is seduction in a bowl, if I do say so myself.

Duck Salad Ingredients:

  • 2 roasted duck legs (if buying fresh duck, follow the roasting guidelines below)
  • 4 tbsp olive oil, plus extra
  • 1 tbsp ras el hanout spice blend
  • Juice ½ clementine
  • 1 tsp raw honey
  • 1 large handful watercress
  • 1 large handful pea shoots
  • 2 large carrots, grated
  • Small handful fresh mint leaves
  • 100g pomegranate seeds

Duck Salad How To:

To roast the duck

Preheat the oven to 200C / 400F / Gas Mark 6

Heat a griddle to a high heat. Drizzle with a small amount of olive oil, then sear the duck legs for a couple of minutes each side until golden in colour.

Drizzle the duck with a little more olive oil, season with salt and pepper, then leave to roast in the oven for 2 hours. Leave to stand before 10 minutes before shredding.

For the salad

Combine the olive oil and the ras-el-hanout in a small saucepan. Heat gently until aromatic, then transfer to a measuring jug. Whisk in the Clementine juice, honey, and a little salt and pepper.

In a large serving bowl, toss together the watercress, pea shoots, carrot and mint leaves.

Shred the duck with a fork, and add to the salad. Toss in the spiced dressing, then scatter over the pomegranate seeds to serve.

Paleo Diet Recipe Primal Middle Eastern Duck Salad-min