Moroccan Carrot Salad

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  • 4 medium carrots, peeled and chopped into chunks
  • 1 can chickpeas, drained
  • 1 tsp caraway seeds
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • Pinch ground cinnamon
  • ½ red onion finely sliced
  • 30g currants, washed
  • 1 lemon, zest and juiceolive oil
  • 2 cloves garlic roughly chopped
  • 2 small red chillies, finely sliced
  • 1/2 bunch coriander
  • 1/2 bunch mint leaves pickedpine nuts toasted to garnish

Boil the carrots in salted water until tender. Drain. Lightly toast the cumin, coriander and caraway seeds and then lightly crush in a mortar and pestle. In a frypan, heat a little olive oil and sauté the garlic, add spices, chilli and lemon zest. Add the carrots, and chickpeas and currants and toss with lemon juice. Season to taste. In a large bowl lightly toss the carrots with red onion, and herbs, gently place into the serving bowl and garnish with pinenuts.