Moroccan · Salad
Roasted Carrot, Cumin & Yogurt Salad
Sweet roasted carrots tumbled over a bed of cumin-spiked yogurt, finished with harissa oil, toasted seeds and mint. Warm-meets-cool and lightly spiced, it's a modern Moroccan-style salad that works as a mezze plate or a vegetarian main.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4
- Level
- Easy
Ingredients
- 600 g carrots, cut into batons
- 2 tsp cumin seeds
- 4 tbsp olive oil
- 300 g thick yogurt
- 1 garlic clove, crushed
- 1 tbsp harissa
- 2 tbsp mixed seeds, toasted
- 1 small bunch mint, torn
- Juice of 1/2 lemon
- Salt and pepper
Method
- 1
Roast carrots
Toss the carrots with half the cumin seeds, 2 tbsp oil and salt, and roast at 200°C for 25–30 minutes until caramelised.
- 2
Spice the yogurt
Mix the yogurt with the garlic, remaining cumin, lemon juice and salt.
- 3
Make harissa oil
Stir the harissa into the remaining olive oil.
- 4
Assemble
Spread the yogurt on a plate and pile the warm carrots on top.
- 5
Finish
Drizzle with harissa oil and scatter with toasted seeds and mint.
- 6
Serve
Serve warm as a mezze dish or light main with flatbread.
Chef's tips
- Roast the carrots until the edges caramelise for the best sweetness.
- Use thick, strained yogurt so it holds the carrots without going runny.
- Warm carrots on cool yogurt is the whole appeal — assemble just before serving.
Frequently asked questions
Can I use ground cumin?
Yes, though toasted cumin seeds add lovely pops of aroma and crunch. If using ground, toast it briefly in the oil first.
How do I make it vegan?
Swap in a thick plant-based yogurt (coconut or oat work well) and the dish stays every bit as good.