Recipe: Moroccan-style cooked carrot salad

This warm, or cold, salad is the perfect accompaniment to a meal.
Aaron McLean

This warm, or cold, salad is the perfect accompaniment to a meal.

This is lovely served either straight after being made or later, at room temperature.

It's fine to make it a day ahead – don't add the mint until just before serving, or it will discolour.



Serves 6-8 as part of a meal

Preparation 15 minutes / Cooking time 15 minutes plus 1 hour marinating


1kg carrots, scrubbed or peeled and cut into large chunks

2 cloves garlic, thinly sliced

1 teaspoon sea salt

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3 tablespoons white wine vinegar

2 teaspoons honey

2 tablespoons extra virgin olive oil

1 tablespoon harissa paste (add more or less 

depending on how spicy you like it)

½ cup mint leaves, shredded

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Put the carrots, garlic, salt and 1 cup water in a wide saucepan, cover with a lid and cook at a gentle simmer for 15 minutes or until tender, topping up the water if necessary.

Most of the liquid should have evaporated (if not, pour it off, leaving only a couple of tablespoonfuls of water in the saucepan). Remove from the heat and add the vinegar, honey, oil and harissa.

Stir well and leave to marinate for at least an hour before adding the mint leaves to serve.

 - Cuisine


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