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Tunisian Carrot Salad

Crunchy and light, the orange and carrot in this recipe complement each other perfectly.

Serves 4



  1. Peel and cut the carrots into sticks, then bring them to the boil in a pan of water and cook until ‘al dente'.
  2. Cut the celery into fine sticks and the orange into bite-size pieces.
  3. In a bowl, add in this order: vinegar, salt, pepper and mix them together. Now add the oil.
  4. Mix the carrots, celery, pine nuts and freshly chopped coriander leaves together.

Variation: add cumin powder to the water when boiling the carrots.