Aromatic Carrot Salad

A wonderful way to brighten up your table is to serve this easy Moroccan-inspired carrot salad, infused with an exotic dressing that is both spicy and sweet. Resembling gold coins when sliced, it is often served on the Jewish New Year to symbolise prosperity. The carrot salad keeps well for a couple of days in the fridge, ready to serve.

Carrot and Beetroot Salad.JPG

1kg (2¼lb) carrots, peeled and trimmed
3 whole garlic cloves
1 tsp salt


For the dressing:
⅔ cup extra-virgin olive oil
1 tbsp cider vinegar
1 tbsp fresh lemon juice
1 tsp ground cumin
½ tsp Turkish red pepper flakes
2 tsp paprika
2 tsp honey or caster (superfine) sugar
2 tsp orange blossom water
½ tsp sea salt
2 tsp hot chilli paste (harissa) (optional)


For the garnish:
1 tbsp finely chopped fresh coriander (cilantro)

Cut the carrots with a sharp knife or a julienne blade into matchsticks or cut into thin slices. Bring a pan of lightly salted water to a boil and add the carrots and garlic.
Cover, reduce the heat and simmer for about 10 minutes or until just tender. Drain in a colander and discard the garlic. Transfer the carrots to a bowl.

Whisk all the dressing ingredients together in a small bowl. Pour over the carrots while they are still warm. Toss until the carrots are evenly coated and leave for at least 1 hour to allow the flavours of the dressing to be absorbed. Taste and adjust the seasoning. Place the carrot salad in a wide, shallow serving bowl and garnish with coriander. Serve at room temperature.