Moroccan-style carrot salad

This crunchy carrot salad is a sensational way to combine up your weeknight menu.

Moroccan-style carrot salad

Moroccan-style carrot salad


  • 2 bunches baby carrots
  • 2 teaspoons cumin seeds
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 2 garlic cloves, crushed
  • 1/4 teaspoon salt


  • Step 1
    Trim the carrot stalks to about 2cm and then peel them. Cook the carrots in a large saucepan of boiling water for 6 minutes or until tender-crisp. Drain in a colander and hold under cold running water for 30 seconds to cool slightly. Drain well and then transfer the carrots to a medium, shallow ceramic or glass dish.
  • Step 2
    Meanwhile, combine the cumin, paprika, and cinnamon in a small non-stick frying pan and toast over medium heat for 2-3 minutes or until aromatic.
  • Step 3
    Transfer the spices to a small bowl. Add the lemon juice, oil, garlic, and salt, and use a fork to whisk until well combined. Pour over the carrots, cover, and place in the fridge for at least 1 hour to marinate.

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