Moroccan Carrot Salad


  • 4 carrots (be sure to choose largish carrots which are of an even length rather than tapering)
  • 2 tsp chopped fresh mint
  • 2 tbsp chopped fresh coriander
  • Pomegranate seeds, to garnish


For the Dressing

  • 4 tbsp olive oil
  • 1 tbsp pomegranate molasses
  • 1 tsp harissa paste
  • 1/2 tsp ground cumin
  • Salt and freshly ground black pepper



  • In a large bowl, whisk together all of the dressing ingredients.
  • Peel the carrots and spiralize using the ribbon blade. Cut into shorter lengths and add to the bowl of dressing. Toss thoroughly until well coated. Leave for 30 minutes.
  • Stir in the mint and coriander. Transfer to a serving dish and scatter with pomegranate seeds.