Moroccan · Salad
Moroccan Carrot Salad (Cooked Cumin-Garlic Carrots)
This warm cooked carrot salad is a fixture of the Moroccan mezze table — carrots simmered just tender then tossed while warm with a cumin, garlic, paprika and lemon dressing so they drink in the flavour. Sweet, earthy and bright, it sits alongside zaalouk and taktouka as one of the classic cooked salads.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 4
- Level
- Easy
Ingredients
- 600 g carrots, peeled and sliced into rounds
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 1 tsp sweet paprika
- Pinch of cayenne (optional)
- Juice of 1 lemon
- 3 tbsp olive oil
- 1 small bunch coriander and parsley, chopped
- Salt, and a small pinch of sugar if the carrots need it
Method
- 1
Cook the carrots
Boil or steam the carrot rounds until just tender but still holding their shape, about 8–10 minutes. Drain well.
- 2
Make the dressing
Whisk the garlic, cumin, paprika, cayenne, lemon juice, oil and salt together into a fragrant dressing.
- 3
Toss while warm
Toss the warm carrots in the dressing so they absorb the spices as they cool. Taste and adjust lemon, salt and a pinch of sugar.
- 4
Rest and serve
Fold through the herbs, rest 15 minutes for the flavours to settle, and serve warm or at room temperature with bread.
Chef's tips
- Dress the carrots while they are still warm — that is when they soak up the cumin and garlic best.
- Cook them just to tender; mushy carrots lose their character in the salad.
- It keeps well and tastes even better the next day once the dressing has had time to work.
Frequently asked questions
Is Moroccan carrot salad served warm or cold?
Usually warm or at room temperature as part of a spread of cooked salads. It also keeps well chilled and is delicious the next day.
Can I make it ahead?
Yes. It actually improves after a few hours or overnight as the carrots absorb the cumin-garlic-lemon dressing. Bring it back to room temperature before serving.