Moroccan Cumin and Carrot Salad

Moroccan Cumin and Carrot Salad


1 person made this

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

kate Queensland, Australia

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.

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