• 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 Roberts

Callum Roberts

Food blogger / food writer

Life’s too short to eat average food, and vegetables and salads are anything but average. They’re packed with feel good chemicals, rainbow colours and flavours that dare you to explore the... 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: 825


  • 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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