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Carrot salad with cumin and garlic recipe image

Print Carrot salad with cumin and garlic

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 & pepper


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