Moroccan carrot, date & green chilli salad

Serve this salad with spicy lamb sausages, lamb chops and fish, whether it’s baked, steamed or pan-fried.


7 medium carrots, peeled
2 teaspoons caraway seeds
2 teaspoons coriander seeds
3 lemons
80 ml olive oil
2 green chillies, finely chopped, seeds retained
6 semi dry dates, pitted and chopped into 6 pieces
1 bunch coriander, leaves only


Slice carrots on the angle about 1.5 cm wide. Boil in salted water with the coriander and caraway seeds for about 25 minutes. Drain.

Juice 1 lemon. Cut peel from the other 2 lemons and separate into their segments.

Toss hot carrots in the lemon juice and the olive oil. Season well and let stand for 15 minutes. Add the chilli, date and lemon segments. Toss the coriander through at the last minute.

Comments & Reviews1

Di morts's picture
Di morts
Oct 12, 2012

LOVED this! I thought the sweet and sour was an excellent combo. Looked gorgeous with the lamb to

to comment on this recipe, register or sign in