• 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.


  • 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.

Cure your hunger instantly with snacking salads

Cure your hunger instantly with snacking salads

In those moments of exhaustion after a long day at work, it’s second nature to go straight to the fridge in search of a quick snack. Too often I would take the easy option and reach for a packet of chips or some cheese and crackers. This would cure my hunger instantly and provide a quick boost to my depleted energy levels – an easy fix. But as you might have guessed, the satisfaction doesn’t last for long and it’s hard to enjoy dinner after filling up on unhealthy snacks. 

The other night as I was feeling the effects of a hard day of study, my dad came over to me with a ‘hugmug salad’ in his hands. “Do yourself a flavour” he says, handing me a miniature salad creation in a cup normally used for hot chocolate. I was skeptical at first as his kitchen experimentation doesn’t always work out, but this wasn’t one of those times. The classic combination of cherry tomatoes, fresh basil leaves and bocconcini served in a cup was an absolute winner. This goes to show that sometimes the best salads don’t need to be shared at the dinner table. A salad cup works perfectly as a fresh and tasty snack, made just to your liking. 

To make it easy, I have come up with five mini salads for you to enjoy, with each showcasing a combination of three knockout ingredients. These shouldn’t take much longer than five minutes to prepare. To find the full recipes for each of these salads, click on the titles below.

The classic starter – A three-flavour combination of tomato, basil and bocconcini. An effortless appetiser that's hard to beat. 

The melon cup – This summer refresher combines cubes of melon and feta with a few leaves of mint. This salad uses cantaloupe (rockmelon), but any melon varieties will work just as well.

The romance cup – This salad combines sliced strawberries, baby spinach leaves and crushed pistachio nuts with a few drops of balsamic vinegar and olive oil. A seductive combination that’s sure to impress on your next date night at home.

The lunchbox salad – A combination of sliced apple, celery, grated ginger and raisins with a coconut and lime dressing. Looking at the ingredients, you might think you’re reading a juice menu. But trust me, you’ll want to "eat your juice" for this one. 

Fennel and orange burst – This salad is a perfect pairing of the aniseed flavour of fennel, with the crunch of cucumber and a burst of fresh orange.

Photos by James Bertram

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