Pic of Carrot salad with cumin and garlic

Carrot salad with cumin and garlic

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Carrot salad with cumin and garlic

Side Serves 4 20 min
There are many versions of this simple recipe throughout the Middle East and North Africa. This one, lightly seasoned with cumin, garlic and lemon juice, is a lovely vegetarian starter or side. It can be eaten warm or at room temperature. To make it more substantial, garnish with parsley, black olives and hard-boiled eggs.


  • 6 carrots
  • 1 tbsp olive oil
  • 2 garlic cloves, finely chopped
  • ½ tsp ground cumin
  • juice of ½ lemon
  • salt and pepper


Prep time: 5 min
Cooking time: 15 min
  • Step 1

    Peel (or wash and scrape) and cut the carrots into sticks. Boil in salted water or steam until just cooked, then drain.
  • Step 2

    In a large frying pan, heat the oil and put in the carrots, garlic, cumin and some salt and pepper. Sauté on a medium to high heat, stirring and turning the carrots over until the garlic just begins to colour. Sprinkle with lemon juice and serve cold.

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