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Moroccan Carrot Salad
A Moroccan carrot salad with boiled carrots dressed in olive oil, lemon juice, garlic, cumin, paprika and harissa, rested to absorb the warm spices and finished with fresh herbs.
Total time
25 min
Prep
10 min
Cook
15 min
Difficulty
easy
Cuisine
Moroccan
veganvegetariangluten-free
Ingredients
800gcarrots, boiled until tender
3 clovesgarlic, minced
1 tspcumin
1 tsppaprika
1/2 tspharissa
juice of 1lemon
3 tbspolive oil
fresh coriander and parsleyto garnish
Instructions
1
Drain cooked carrots, slice into rounds.
2
Dress immediately with olive oil, lemon, garlic and all spices.
3
Season generously.
4
Rest 30 minutes for flavours to develop.
5
Scatter fresh herbs and serve at room temperature.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
184
Protein
2.3g
Fat
10.9g
Carbs
21.9g
Fiber
6.3g
Sodium
140mg
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