|
The best olives for this salad are the big, meaty green ones you can find in Middle Eastern markets. They have pits, but a good whack with the side of a chef's knife makes them easy to remove. You can serve this dish warm, chilled or at room temperature. Get the recipe: Moroccan-Spiced Roasted Cauliflower and Carrot Salad with Chickpeas and Couscous |