Cook and Scale

Moroccan Carrot Salad

4 servings · 27 min total

Tender carrots tossed warm in a cumin, harissa and lemon dressing, finished with raisins and fresh herbs. A bright, chilled meze-style salad bursting with North African flavor.

Ingredients

600 g carrot, peeled and sliced into rounds
2 tbsp olive oil
2 garlic, minced
1 tsp ground cumin
½ tsp paprika
½ tsp harissa
2 tbsp lemon juice
1 tbsp fresh parsley, chopped
2 tbsp fresh cilantro, chopped
2 tbsp raisins
½ tsp salt
¼ tsp black pepper

Contains: Sulphites

Allergen info is best-effort — please verify yourself.

Method

1.
Boil the carrots — Bring a pot of salted water to a boil and cook the carrot rounds for 10 minutes until just tender but still holding their shape, then drain well.
2.
Whisk the dressing — While the carrots cook, whisk together the olive oil, garlic, cumin, paprika, harissa and lemon juice in a large bowl to make the dressing.
3.
Toss the warm carrots — Add the warm drained carrots to the bowl with the dressing and toss well so they absorb the flavors while still warm.
4.
Add raisins and chill — Stir in the raisins, season with salt and pepper, and let cool to room temperature or chill in the fridge for at least 30 minutes before serving.
5.
Finish with herbs — Scatter the parsley and cilantro over the top just before serving as a refreshing meze-style side.