Moroccan carrot salad

Fragrant with aromatic spices this colourful carrot salad makes an easy starter dish
By Tamasin Day-Lewis
Moroccan carrot salad
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 500 g carrots, cut into thin sticks
  • 4 clove garlic, peeled and left whole
  • 4 tbsp extra virgin olive oil
  • 2 tbsp cider vinegar
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 2 tbsp fresh coriander, chopped
  • freshly ground salt and black pepper


1. Put the carrots and garlic in a saucepan with enough water to just cover. Add a little salt and bring to the boil. Simmer briskly for 5-7 minutes until tender but not soft.

2. Drain, then tip into a mixing bowl. Crush the garlic cloves and add them to the carrots. Stir in the oil, vinegar, cumin, paprika and 1 tablespoon of the coriander while still hot. Season to taste with salt and pepper.

3. Transfer to a serving dish and sprinkle over the rest of the coriander. Serve hot, cold or at room temperature depending on what you're serving with it.

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