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Moroccan Carrot Salad

By Groceree

Carrots boiled until just tender, then dressed while hot with cumin, paprika, garlic and lemon so they take the dressing in rather than sit in it.

Last updated

A bowl of sliced cooked carrots dressed with cumin and coriander, glossy with olive oil
Servings
6 servings
Prep
15 min
Cook
15 min
Total
1 h

Ingredients

  • carrots800 g
  • garlic cloves3
  • ground cumin2 tsp
  • sweet paprika1 tsp
  • cayenne pepper¼ tsp
  • lemons1
  • olive oil4 tbsp
  • coriander1 large handful
  • flat-leaf parsley2 tbsp
  • salt

Instructions

  1. 01

    Peel the and cut them into thick rounds, about 1 cm. Boil them in well-salted water for 8 to 10 minutes, until a knife goes in with slight resistance. They should not be soft.

  2. 02

    Drain them and tip them straight into a bowl while still steaming hot.

  3. 03

    Crush the and add it with the , the , the , the juice of the , the and a good pinch of , and turn everything together straight away, while the are still hot.

  4. 04

    Leave for at least 30 minutes, then chop the and and fold them in.

  5. 05

    Serve at room temperature, as part of a spread of Moroccan salads.

Notes

  • Dress them hot. Cold carrots simply sit in the dressing; hot ones absorb it, which is the entire method.
  • Do not overcook them. They want a little resistance, or the salad turns to a purée as you mix it.
  • It improves over a day in the fridge, so make it ahead and bring it back to room temperature.

Nutrition per serving

Calories
140 kcal
Protein
2 g
Carbs
16 g
Fat
8 g

Estimated from the ingredients.

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