Moroccan Carrot Salad



  • Carrots – 350 gms, peeled and cut into matchsticks
  • Garlic – 1 clove, crushed
  • Fennel Seeds – 1/3 tsp, crushed
  • Fruity Olive Oil – 1/4 cup
  • Fresh Lemon Juice – 1 tblsp
  • Cumin Seeds – 1 tsp
  • Fresh Coriander – finely chopped
  • Mint Leaves – finely chopped


  1. Boil the carrots in lightly salted water for about 5 minutes, until tender but still a little crisp.
  2. Drain.
  3. In the same pan, combine the garlic, fennel seeds and olive oil.
  4. Cook gently until very fragrant.
  5. Return the carrots to the pan, add the lemon juice and stir.
  6. Transfer to a serving dish.
  7. Set aside for about 10 minutes to cool.
  8. In a small dry pan toast the cumin seeds until they are very aromatic.
  9. Transfer and grind to a powder.
  10. To serve, sprinkle the ground cumin and fresh herbs over the carrots.
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