Boiled Carrot Salad

Preparation info
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By Claudia Roden

Published 1986

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This is a fiery Moroccan salad. Make it with old carrots, which taste better. Add the flavourings gradually, to taste. The colour is beautiful. Serve as a dip with bread or bits of raw vegetables.


  • 500 g (1 lb) carrots
  • Salt and pepper
  • ½–1


Peel the carrots and boil in salted water until very soft. Drain and mash with a fork in a bowl and stir in the rest of the ingredients or, better still, turn to a smooth purée in a blender.

Serve cold garnished with a few green or black olives.