Salade de Carottes à la Chermoula

This vibrant cold salad dresses steamed carrot rounds in chermoula — Morocco's aromatic marinade of fresh herbs, garlic, cumin and lemon — then serves them at room temperature or chilled. A staple of Moroccan mezze spreads (kemia), it has gained international recognition as a healthy, naturally vegan dish that is as beautiful as it is flavourful.

Serves: 4

Ingredients

For the salad

• 600g (1¼ lb) medium carrots, peeled and cut into 5mm rounds
• ½ tsp fine salt

For the chermoula

• 30g (1 cup packed) fresh coriander, finely chopped
• 20g (¾ cup packed) fresh flat-leaf parsley, finely chopped
• 3 cloves garlic, minced to a paste with a pinch of salt
• 1½ tsp ground cumin
• 1 tsp sweet paprika
• ½ tsp ground coriander
• ¼ tsp cayenne pepper
• 60ml (¼ cup) extra-virgin olive oil
• 3 tbsp (45ml) fresh lemon juice
• Salt to taste

Instructions

1. Steam the carrot rounds over boiling water for 8–10 minutes until just tender but still holding their shape — they should not be mushy. Spread on a tray and allow to cool completely.
2. Meanwhile, make the chermoula: combine the chopped coriander, parsley, garlic paste, cumin, paprika, ground coriander and cayenne in a bowl. Stir in the olive oil and lemon juice. Season generously with salt.
3. Toss the cooled carrots with three-quarters of the chermoula and allow to marinate at room temperature for at least 20 minutes — or refrigerate for up to 4 hours.
4. Transfer to a serving platter. Spoon the remaining chermoula over the top. Serve at room temperature or chilled as part of a mezze spread.

Cook's Notes: Chermoula improves significantly with marinating time — make the carrots up to a day ahead and the flavours will deepen considerably. For a North African-French fusion version, fold in 2 tablespoons of harissa yoghurt alongside the chermoula before serving.