Recipes that are delicious and that always work!

You know these recipes are delicious because if I didn't think that they were fabulous . . . I wouldn't be showing them to you. You can also be sure that these recipes work for the same reason! The rest is simply a matter of taste.

Monday, 6 July 2009

Moroccan Carrot Salad with Green Olives and Mint

Because we are going away on holiday for a few weeks, I was busy this past weekend trying to use up any produce that I thought might go off while we are away . . . there is nothing worse than coming home to rotten fruit and veg . . . or worse yet, having it go to waste when half the world is starving . . .

I had a bunch of baby carrots that needed using badly. They were very small and I just knew that they would not last two more weeks without being used.

I decided to make a delicious salad.

A salad with decidedly Moroccan Flavours . . . cumin, coriander, mint, harissa, green olives . . . a salad that appeals to all my senses . . .

I love Moroccan food . . . spicy and warm . . . sensual and appealing . . . fragrant. It feeds the eyes, tongue and soul.

*Moroccan Carrot Salad with Green Olives and Mint*
Serves 4
Printable Recipe

I love salads and I adore combining unusual ingredients and flavours to make interesting salads. This is really delicious and a bit spicy. A real treat to eat on a warm summer's day!

1 tsp ground cumin
1/4 tsp ground coriander
1 TBS red wine vinegar
2 TBS olive oil
1 fat clove of garlic, peeled and minced
2 tsp harissa paste
1/4 tsp orange flower water
1 1/2 pounds of baby carrots, trimmed and well washed
1/3 cup (1 1/2 ounce) large green olives, pitted and thinly sliced
2 TBS shredded fresh mint
1 ounce of Salad leaves (rocket, spinach, watercress etc.)

Dry fry the cumin and coriander in a small skillet until quite fragrant, about 30 seconds or so. Place in a large mixing bowl and whisk together with the vinegar, olive oil, garlic, harissa and orange flower water. Set aside to allow the flavours to meld.

Place the carrots in a pot of boiling salted water and cook until crispy tender, about 5 minutes. Drain into a colander and allow to air dry for several minutes. While still hot, add them to the red wine dressing in the bowl, tossing gently to coat. Allow to cool to room temperature. Toss in the green olives and mint. Season with some salt and pepper if desired.

Place the salad leaves on chilled plates and divide the carrot mixture evenly amongst them.

Note - I will be away on holiday for the next few days, so I am bringing over some of my posts from my old page, Marie Cooks Britain. More tasty recipes to enjoy!


  1. I Love your creations! Your blog is such a day brightener! I have an award for you waiting on my blog!

  2. This is a very interesting salad...the sweet carrot paired with salty olive--love the idea. Love the flavors here--and so pretty a dish. I'll miss your recipes while you're away... But so glad you're going away for a wonderful holiday...Be safe, be merry! LOVE YOU HEAPS ((BIG HUGS))

  3. Love carrot salads..I have never made anything w/ harissa and just started experimeneting w/ Morrocan.Thanks for this !

  4. Isn't harissa wonderful? I could sit and sniff a jar forever and a day!

    Have a lovely holiday. Auf weidersehen, Pet.

    love, Angie, xx

  5. This looks heavenly! What a great way to use a crop of summer carrots!


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