Moroccan Carrot and Prawn Salad


The Moroccans got it right. At least for me, a cuisine so lavish with rich spicy sauces and melting meats, reflected by bright minty flavors and tangy lemon spattered through most dishes, and then, my favorite; using sweet fruits in so many savory dishes.

This summery salad is not a traditional dish, but inspired by their renowned carrot salads. Carrots  are believed to be aphrodisiacs, especially in the middle east, mostly for their phallic nature – but i’m not going to smack a whole carrot on your plate and call it a recipe – I will leave that up to you for a sensual snack… Peeled ‘carrot tongues’ is my favorite way to present these multicolored beauties, and fun to slurp up to boot. The balance of sweet pomegranate and the aromatic dressing, zesty lemon & arugula (rocket), with plenty of herbs, the creamy feta, and finally the buttery (but not fatty) prawns is just right for a hot summery day. The prawns are your source of protein, iron, iodine, zinc and omega 3 which will leave you feeling energetic and bright, for some after-lunch delight.


YOU WILL NEED (for two):


  • 2 large carrots (multicolored preferably)
  • a spattering of arugula (rocket) leaves
  • 10 prawns
  • 1 fresh red chili finely diced (or harissa paste for a more authentic Moroccan taste)
  • 1/2 a pomegranate of seeds
  • a good crumble of fetta (preferably goats)
  • handful of mint – picked
  • handful of cilantro (coriander)
  • Red onion – very finely sliced into rainbows
  • a knob of butter
  • zest of 1/3 of lemon (or preserved lemon for a more authentic…..””)
  • sesame seeds – toasted to aromaticity


  • Juice from half a lemon
  • 1/4 cup olive oil
  • 1 tsp toasted cumin seeds, bashed (or use cumin powder)
  • several drops of orange blossom water
  • salt & pepper
  • 1 tbsp honey



This is gonna be short and sweet.

Start by preparing all fresh ingredients, and placing everything (minus the sesame, lemon zest and pomegranate) in a large bowl.

Rub your prawns in the chili or harissa, and fry off in butter until blushed. Add to salad

Mix all the ingredients for dressing together.

Serve and garnish with sesame, lemon zest and pomegranate, being very liberal (more liberal than my photos) with the pomegranate.

Enjoy with some sweet iced mint tea!



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