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Carrot, Cumin And Orange Salad

This is a lovely sunny-looking salad typical of Morocco. It’s also that rare thing – a salad that gets better for standing around a bit and allowing the flavours to mingle. Serve with grilled meat or fish.


  • 5 carrots, peeled and grated

  • Zest and juice of 1 orange

  • 75g pumpkin seeds

  • 50g sunflower seeds

  • 1½ tsp cumin seeds, toasted

  • 1 tbsp Dijon mustard

  • 1 tbsp runny honey

  • 1 tbsp white wine vinegar

  • 3–4 tbsp olive oil

  • 2 tbsp torn coriander leaves

  • 2 tbsp torn mint leaves

  • Sea salt


  • 1.

    Mix the carrots in a bowl with the orange zest and juice, the pumpkin and sunflower seeds.

  • 2.

    Grind the cumin seeds with a little sea salt using a pestle and mortar, then stir them into the carrot mixture.

  • 3.

    Combine the mustard, honey, vinegar and olive oil in a bowl. Add the mint and coriander leaves, then taste and adjust the seasoning as necessary. Pour over the salad and toss well. This can be eaten straight away, or will keep for up to 2 days in the fridge.


Recipes extracted from Gordon Ramsay’s Ultimate Home Cooking by Gordon Ramsay, published by Hodder & Stoughton

Photography © Con Poulos

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