Spicy Moroccan carrot salad

Preparation info
  • Serves


    • Difficulty


Appears in

By Yotam Ottolenghi

Published 2010

  • About

There are countless variations on this gutsy salad, all incorporating sweet spices, fresh herbs and some sort of lemony kick. My version is intense and will go well as one component in a feast of Middle Eastern salads, or just to accompany fried fish. You can serve it warm, as well as cold, with Freekeh pilaf for instance.


  • 1 kg carrots
  • 80 ml olive oil, plus extra to finish
  • 1 medium


Peel the carrots and cut them, depending on their size, into cylinders or semi-circles 1cm thick; all the pieces should end up roughly the same size. Place in a large saucepan and cover with salted water. Bring to the boil, then turn down the heat and simmer for about 10 minutes or until tender but still crunchy. Drain in a colander and leave to dry out.