Slata Khizou (Moroccan Cooked Carrot Salad with Cumin and Lemon)
Tender carrots tossed while warm in garlic, cumin, paprika and lemon, then left to soak up the flavours. A cheap and cheerful side that gets better overnight.
- Time30 min
- LevelEasy
- Costabout £0.40 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the carrots in a pan of boiling salted water and cook for 8 to 10 minutes, until tender but still holding their shape. Drain well.
9 min - 2
While the carrots cook, mix the garlic, cumin, paprika, chilli flakes, oil, lemon juice and vinegar in a large bowl.
- 3
Tip the hot carrots into the dressing and toss well, mashing a few with the back of a spoon so they soak up the flavours.
- 4
Stir in the herbs, season with salt and leave for at least 20 minutes. Serve warm or cold. It keeps in the fridge for 3 days.
20 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.