Moroccan Cumin and Carrot Salad

    20 minutes

    Cooked salads are very common in Moroccan cuisine. This is a simple carrot salad with toasted spices, mint and a little lemon.


    Queensland, Australia
    3 people made this

    Serves: 2 

    • 300g carrots, cut into long thick strips
    • 1/4 teaspoon cumin seeds
    • 1/4 teaspoon coriander seeds
    • 3 tablespoons butter
    • 2 cloves garlic, finely diced
    • 3cm ginger, grated
    • 1 tablespoon mint, chopped
    • 1 teaspoon lemon zest
    • salt, to taste

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Simmer the carrots in boiling salted water until tender but not soft, about 4 minutes.
    2. Heat a frypan and dry-fry the cumin and coriander seeds for 2 minutes or until aromatic. Transfer to a mortar and pestle or a spice grinder and crush them up.
    3. Add the butter to the frypan. When melted, add the spices, garlic and ginger. Cook 1 minute. Add the carrots and toss to coat with butter. Sprinkle with mint and lemon zest then transfer to a salad dish to cool.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (0)