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Ottolenghi's Moroccan Carrot Salad with Orange and Pistachio
Servings: Serves four.
  • 650g carrots, peeled and coarsely grated
  • 2 oranges, peeled and cut into 1cm pieces
  • ½ small garlic clove, peeled and crushed
  • 50g pistachios, toasted and chopped
  • 20g coriander leaves
  • 15g mint leaves
  • For the dressing:
  • 3 tbsp olive oil
  • ¼ tsp orange blossom water (optional)
  • 2 tsp honey
  • 1½ tsp cumin seeds, toasted and lightly crushed
  • Finely grated zest of 1 lemon
  • 3 tbsp lemon juice
  • Salt and freshly ground black pepper
  1. Whisk the dressing ingredients in a bowl with half a teaspoon of salt and a good grind of pepper. Add the salad ingredients, toss to coat and serve.
  • The orange blossom is a lovely addition to the dressing, but don’t buy a whole bottle just for the sake of a quarter-teaspoon. This salad is still lovely without it.