Please Pass the Recipe

sharing recipes from one generation to the next

Cumin Scented Carrot Salad


I have a food spattered, dog-eared edition of Claudia Roden’s inspiring tome, “The New Book of Middle Eastern Food”. It’s been my go-to guide for Lebanese, Turkish, Persian, Moroccan and Egyptian food for more than twenty years.

My dear friend H shares a similar upbringing to Roden. Of Greek/Turkish heritage, he was born and raised in Egypt before coming to Australia as a young man. He often talks wistfully of the food cooked by his mother and grandmother, of spices and simple rustic ingredients. If my book’s on the kitchen bench when he visits, he’ll pick it up, thumb through the pages, stop, examine a recipe, then tell me a wonderful story of food memories relating to family in Egypt.

This one’s for you dear friend!

750g organic carrots
2 cloves of garlic
2 teaspoons ground cumin
1/2 teaspoon Harissa
1 teaspoon sea salt
Juice of 1 large lemon
125 ml olive oil

Peel the carrots, cut into chunks then steam until soft.
In the food processor, chop the garlic cloves. Add the carrots and purée until smooth. Add the cumin, lemon juice and Harissa and blitz again. With the motor running, pour in the lemon juice then slowly add the olive oil.
Season to taste with sea salt and freshly ground pepper.

This is a fantastic vegetable accompaniment to roast lamb when served warm, but also makes an excellent dip.


About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

13 comments on “Cumin Scented Carrot Salad

  1. Pingback: Crushed Spiced Carrot Salad | Please Pass the Recipe

  2. Pingback: April Cookbook Guru “The New Book of Middle Eastern Food” | Please Pass the Recipe

  3. marymtf
    November 12, 2013

    I love Claudia Roden’s biographical notes nearly as much as the recipes.


  4. ohlidia
    November 11, 2013

    Oh, how lovely! This would make wonderful spread for sandwiches, or a dip with veggies and crackers.


    • ladyredspecs
      November 11, 2013

      Thanks Lidia! You’re right, it’s a very versatile dish!


  5. Transplanted Cook
    November 7, 2013

    Salad looks delicious. I make something similar with raw grated carrots. Love Claudia Roden’s books!


    • ladyredspecs
      November 7, 2013

      Thanks. I love carrots and think they need to take more of a starring role rather than being relegated to their normal position in the background. Yes, I love Claudia Roden’s work. I love her ability to tie regional dishes to social history and the evocative way she tells the story! Bedtime reading AND cookbook.


  6. Fae's Twist & Tango
    November 7, 2013

    Cumin really enhances by taste and aroma. Definitely, cumin goes well with fresh sweet carrots. What do you serve this side with?


    • ladyredspecs
      November 7, 2013

      I served the carrots with simple grilled lamb cutlets, it was delicious!


  7. Leah
    November 7, 2013

    Beautiful! By the way, I think we may “need” to do Claudia Roden’s Middle Eastern Food as one of our cook book book club books. 🙂


    • ladyredspecs
      November 7, 2013

      I agree fully, I love her books and have several covering different cuisines.


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This entry was posted on November 7, 2013 by in FODMAP diet, Food, Gluten Free, Light Savoury Dishes, Side Dishes & Salads, Vegan, Vegetarian and tagged , , , , , .
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