Moroccan Carrot Salad Recipe

Slightly sweet & spicy fresh touch to your canapes!

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What You Need

  • 6 large carrots – Peeled, grated (large holes)
  • 1 tbs extra-virgin olive oil (plus extra to finish)
  • 1 tbs unsalted butter
  • 5 cup of water
  • 1/2 cup red wine vinegar
  • 1 Orange – Grated zest & juice
  • 2 cloves garlic – Crushed
  • 2tsp Riki’s Moroccan Harissa Fresh Chilli Paste (or to taste)
  • 2tbs Riki’s Preserved Lemons – finely diced
  • 1 tsp Salt


  1. In a large frying pan sauté olive oil & butter to medium heat
  2. Add carrots and sauté while stirring for 6 minutes or until softened
  3. Add water, vinegar, and orange juice, turn heat to medium-low, cover pan & cook for 25 minutes or until carrots are completely soft and hardly any liquid left
  4. Leave to cool, then add orange zest, lemon skin, garlic, harissa &salt. Stir to combine
  5. Drizzle over with a little olive oil, and serve