Sunday, September 01, 2013

Spicy Carrot and Coriander Salad

I invented this particular salad a few years ago, inspired by the flavours in the vegetable recipes in my copy of the old edition of North African Cookery.

It has proved very popular. The strong flavours are a great accompaniment to barbecues and grilled chicken.





  • 5 medium-large carrots.
  • 1/2 a red onion.
  • 1 small bunch of fresh coriander leaves.
  • Olive oil.
  • Balsamic vinegar.
  • 1 tsp honey.
  • 1 tsp Harissa paste.
  • Salt and Pepper to taste.
Peel and finely grate the carrots.
Finely chop the onion and the coriander leaves.
Combine in a serving bowl.
Mix the remaining ingredients in a small bowl or cup to make a sweet-sour-spicy dressing.
Pour the dressing over the salad and toss well to spread the dressing evenly through the salad.
Pop in the fridge to chill for a couple of hours and let the flavours mingle.