Riverford Wicked Leeks
Moroccan carrot salad recipe image

Print Moroccan carrot salad

A satisfying, fresh vegetarian salad of grated carrots with a crunch of nuts and seeds, sweetness from the sultanas and a sharp lemon and cumin dressing. You don’t need to be too precise about the quantities – just taste as you go along.


  • 1 bunch carrots
  • 1 handful pumpkin seeds
  • 2 tsp cumin seeds
  • 1 handful flaked almonds
  • 1 handful sultanas
  • Juice of 1 orange or lemon
  • 3-4 tbsp olive oil
  • Sugar
  • Salt & pepper


  1. Scrub or peel the carrots and grate them.
  2. Toast the pumpkin seeds, cumin and almonds in a heavy-based frying pan until golden brown.
  3. Add to a bowl with the grated carrot, sultanas, juice and oil and mix well.
  4. Season with salt, pepper and sugar to taste. You may want a little more lemon or oil too.
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