Chermoula, carrot and chickpea salad
This vibrant, smoky autumnal side – with its fresh crunch and sweet dates – is tumbled with a glorious herb paste.
On a recent trip to Paris, I became obsessed with carrot salads. The freshness, the crunch and the sweetness are all highly addictive. This version takes a smokier, spicier turn, resulting in a glorious autumnal salad that holds its own against any grilled protein. You’ll have a little chermoula left over – consider it a gift. It’s just as transformative stirred into butter as it is dolloped onto fried eggs.
Ingredients
3 medium carrots, grated
1 x 400g can chickpeas, drained and rinsed
1 cup coriander leaves
3-4 dried dates, finely chopped
CHERMOULA (MAKES 2 CUPS)
1 tbsp cumin seeds, toasted in a dry pan until fragrant, then crushed
1 tbsp coriander seeds, toasted in a dry pan until fragrant, then crushed
1 preserved lemon, skin only, rinsed and pulp discarded
1 cup flat-leaf (Italian) parsley leaves
small bunch coriander (plus the stems from the salad)
375ml extra virgin olive oil
8 garlic cloves, peeled
4 tsp Aleppo pepper
2 tsp sweet smoked paprika
2 tsp salt
2 tsp sumac
1 tsp turmeric
pinch of brown sugar
Method
Step 1
To make the chermoula: Add all the ingredients to a food processor and blitz until combined but still a little chunky. Taste and adjust the seasoning. This recipe makes more than you’ll need for the salad; store any leftovers in a jar in the fridge for up to two weeks.
Step 2
To assemble the salad: In a large bowl, combine the carrot, chickpeas, coriander leaves and dates. Gradually add the chermoula – starting with about half – and toss to coat. Continue adding a spoonful at a time until the carrot is just glistening rather than drowning. Taste and adjust as you go; you’re looking for a light, even coating.
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Katrina Meynink is a cookbook author and Good Food recipe columnist.Connect via X.
