This Moroccan inspired carrot salad is one of my favourite simple salads to put on the table. It's a doddle to put together - as simple as roasting a few carrots in the oven and dressing them in a spiced citrus dressing. It's the perfect salad to sit alongside other dishes on a Mediterranean or North African dinner table.
One of my favourite ways to eat is to have a small serving of meat or fish, usually simply grilled on the BBQ with an array of fresh salads and side dishes surrounding the meat. The salads take centre stage - focussing on textures and flavours that stand out on their own, while complimenting each other. A great way to ensure flavours compliment each other is to stay in the same geographical area - i'm not a fan of fusion food - you'll never find Asian mixed with Mediterranean, Mexican with Middle Eastern. There's a reason they're so far apart geographically!
A Middle Eastern / North African carrot salad
The flavour profile of this salad ranges from North Africa to the Middle East, cumin used in plentiful amounts throughout this region and it's the perfect partner for carrots. The fragrant spiced earthiness of cumin works wonderfully alongside the condensed sweetness of roasted carrots. The dressing for this salad uses the earthiness of the cumin and marries with a sharp citrus, acidic hit of lemon juice and vinegar to counteract and balance the sweetness.
The pistachio nuts add a textural crunch and a fragrance and alluring flavour of their own. Let's face it, pistachios are up there with nut royalty, right? Love them. And the whole thing sprinkled with one of my favourite fresh herbs, mint!
A quick and easy roasted carrot salad
Other than roasting, this carrot salad has little technique going on, super simple and super quick. It's not about complex technique - it's about pairing the right ingredients with each other for the best flavour. That takes all of 2 minutes!
Serving Suggestions - a dinner time feast plan
If you're planning on a dinner spread like the kind I love to eat, why not try this carrot salad with some (or all) of the dishes below. They're from a variety of countries, but the flavour profiles sit perfectly in harmony with each other - this spread will serve 8-10+ easily. v=vegetarian ve=vegan
How to make my Moroccan Carrot Salad
- 6 carrots (large)
- 3 tbsp olive oil
- salt & pepper
- Preheat the oven to 200ºC/400ºF
- Trim the carrots and cut into 3-inch batons. Arrange on a baking tray and season with salt & freshly geround black pepper, then toss in the olive oil to coat al the carrots. Roast for 30 minutes, turning once after 15 minutes. Remove from oven and let them cool completely.
For the dressing
- Whisk together the extra virgin olive oil, cumin, lemon juice and vinegar
- Arrange the carrots on a platter and then drizzle over the dressing. Scatter the pistachios and finally sprinkle over the fresh mint. That's it! Easy!
I’m the one in charge here at Cook Eat Blog. You may have noticed that I like food. I live for food, to find it, cook it, eat it, photograph it and talk about it. I hope you like my food too – leave me a message if you do!
Cook.Eat.Blog. is my happy place to share all that I cook and eat with the you all – you’re welcome!