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Cumin and Lemon Carrot Salad

30 minutes
4 servings
A recipe from North Africa with carrots, lemon, olive oil, cumin seeds and cumin powder that will stay fresh and tasty in the Starfrit Lock&Lock Easy Match 550 ml / 19 oz Rectangular Container.


  • 3 Carrots
  • 1½tsp Cumin powder
  • 1 tsp Cumin seeds
  • 1 Lemon
  • 3 tbsp Olive oil
  • 8 sprigs Parsley
  • 1/4 cup Raisins blonds
  • Salt and pepper



  • Peel and cut the carrots in small slices.
  • In a big pot of salted boiling water, blanch the carrots until they are tender.
  • Strain and cool down.
  • Squeeze and strain the lemon juice.
  • Pluck and chop the parsley leaves.

For the salad

  • In a bowl, put the lemon juice, olive oil, cumin powder, cumin seeds and season to taste.
  • Add the carrots and mix well.
  • Transfer to your serving dish and garnish with parsley.

Chef's tip

  • You can enjoy this recipe lukewarm or cold.

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