Global Salads Side dishes Starters Vegetarian

Carrot salad


  • 1.5kg carrots, peeled
  • 1 plump clove of garlic, peeled
  • 2 tsp cumin seeds, toasted
  • 1 tsp honey
  • Juice of 1 lemon
  • Small handful raisins or sultanas
  • Small handful pine nuts, toasted
  • 2 tbsp olive oil
  • Small bunch coriander, roughly chopped


This simple salad is ideal for a barbecue.

Boil the carrots whole in lightly salted water for 8-10 minutes until just tender.
While carrots are boiling, use a pestle and mortar to mash the garlic to a paste with a pinch of salt, then add the cumin seeds and pound a little more to combine. Stir in the honey and lemon juice.

Drain the carrots, leave until cool enough to handle, then slice on the diagonal and tip into a salad bowl. Toss the garlic and cumin dressing thoroughly with the warm carrots, scatter over the raisins/sultanas and pine nuts, then drizzle with the olive oil. If you have time, allow the carrots to stand at room temperature for an hour or so, for all the flavours to come together. Just before serving, toss through the coriander

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