Moroccan Carrot Salad

An all time classic.

This 必威特别投注recipe illustrates perfectly how the simplest things are often the best.It requires no more than 7 ingredients and its preparation is very straightforward.Easy,美味的,quick and healthy.

I have so many memories of my mom making this salad.Piles of carrots being peeled,chopped,boiled and then seasoned.

I hadn't had it for a long time and I almost forgot how tasty it was!!

You can add some richness to the salad by adding olives or chickpeas.One of my favourite ways to enjoy it is with olive oil grilled bread,上面放一个煎蛋。

Moroccan Carrot Salad


Serves 4

  • 500只胡萝卜,peeled and sliced or chopped
  • 2 garlic cloves,unpeeled
  • 3 tablespoons finely chopped coriander
  • 3 tablespoons finely chopped parlsey
  • 1 teaspoon ground paprika
  • 1茶匙孜然粉
  • 2 tablespoons white wine vinegar
  • 2 tablespoons olive oil
  • 2 teaspoons pomegranate molasses (optional)
  • Salt to season


In a medium sized pan,bring water to the boil,add the carrots and the garlic cloves.Reduce the heat to medium and gently cook the carrots until lightly crisp and tender,about 10 to 20 minutes depending on the size of your sliced/chopped carrots.

Drain,用冷水冲洗,然后再次排水。Set aside.

Peel and finely chop the garlic cloves.

In a small bowl,转移大蒜,chopped herbs,paprika,cumin,醋,olive oil,pomegranate molasses and salt.Stir until smooth to make the dressing.

Gently combine the cooked carrots with the dressing.Serve warm or cold.


The pomegranate molasses are not traditionally part of the 必威特别投注recipe but I like to add it to add a bit of sweetness and tanginess to the salad.