Pakistani
Chana Chaat
A tangy, refreshing chickpea salad tossed with onion, tomato and a zingy chaat dressing — a…
Moroccan Carrot Salad
Sweet cooked carrots tossed with cumin, lemon and herbs — a bright, warmly spiced salad served warm or cold.
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10 minPrep🔥
10 minCook🍽️
4Serves📊
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Ingredients
- 6 carrots, sliced
- 2 garlic cloves, minced
- 1 tsp cumin
- 1/2 tsp paprika
- Pinch of cinnamon
- Juice of 1 lemon
- 3 tbsp olive oil
- Handful coriander
- Salt
Instructions
- Boil or steam the carrots until just tender, then drain.
- Whisk the garlic, spices, lemon and oil.
- Toss the warm carrots in the dressing.
- Stir through the coriander and season.
- Serve warm or chilled.
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Tara’s tips
- Dressing the carrots while warm lets them soak up the flavour.
- A pinch of harissa adds gentle heat.
Serving suggestions
- Lovely as part of a mezze spread.
Storage & reheating
Keeps 3 days; flavour improves.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Raw version?
Grate the carrots raw for a crunchier salad.
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