Tunisian Carrot Salad

Preparation info

    • Difficulty


Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

  • About


  • 450 g (1 lb) young carrots, scraped
  • 2 garlic cloves, thinly sliced
  • ½ teaspoon coriander seeds
  • ¼ teaspoon dried chilli flakes
  • 100 g (4 oz) green olives in brine, drained
  • 1 teaspoon cumin seeds, toasted
  • 2 tablespoons lemon juice
  • 2 tablespoons orange juice
  • Zest of ½ orange
  • 100 ml ( fl oz) olive oil
  • 2 tablespoons coriander leaves
  • Salt and freshly ground black pepper


    If I had a pound for every recipe for carrot salads from the Mediterranean I have seen I would be a rich man. They are combined with honey, raisins, nuts and all manner of spices and herbs. In my version they are mixed with a spicy citrus dressing to make an appealing salad for a picnic or a spring lunch.

    Place the whole carrots in a pan with the garlic, coriander seeds and chilli flakes and just cover with water. Bring to the boil, reduce the heat and cook until the carrots are just tender but still crisp and the liquid has evaporated. Transfer to a bowl and cool slightly.

    Mix together the olives, cumin seeds, lemon juice, orange juice and zest and the oil. Pour this dressing over the carrots and season to taste, then garnish with the coriander leaves and serve warm.