• 8 small carrots
  • 2 sticks of celery finely chopped
  • 1 cup cooked brown lentils
  • Small handful of fresh mint (chopped)
  • Handful freshly chopped coriander

Dressing ingredients

  • 4 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 1 garlic clove, minced
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon harissa

Author of this recipe

Callum James

Callum James

Salad blogger / food writer

“Life’s too short to eat average food”. This statement works perfectly with salads, as they are simple, fun and designed to be shared and enjoyed. Vegetables are a vital part of our diet — so... Read more

A fresh Moroccan influenced salad full of wonderful ingredients and amazing flavours. This is an ideal side salad for a BBQ or simply enjoy as a standalone light and tasty meal.

Total votes: 198


  • As soon as you think about this salad, prepare the lentils by placing half a cup of brown lentils in a pot of boiling water with a bay leaf and simmer for 20 minutes until tender. Then set aside to cool.
  • Prepare the carrots by cutting them in half or quarters then into 5-8cm lengths. Blanch them in a pot of boiling water for 5 minutes until tender on the outside but still crunchy inside. Rinse with cold water, drain and leave them stand.
  • Finely chop the celery.
  • The dressing: Lightly roast the cumin and corriander seeds on high heat in a non stick pan for 30 seconds. Transfer to pestle and mortar and crush well. Make a dressing by combining the crushed seeds with the olive oil, white wine vinegar, crushed garlic and harissa. Stir well.
  • In a bowl mix together the carrots, lentils, celery with the dressing. Just before serving stir through the fresh herbs. Finish with salt and pepper to taste and serve with a wedge of lemon juice.

Tips from the author

Harissa is a hot chili and herb paste common in North African cuisine.  It can be found in most spice shops or the supermarket as a dry blend or paste.

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