Ribboned Carrot and Currant Salad




  • 1 cup currants
  • 6 carrots
  • 2 oranges
  • 1/4 cup toasted pine nuts
  • 3 Tbsp olive oil
  • juice from 1 lemon


Carrot salads are commonly served as part of a meal on Morocco. This one changes our grated carrot for the more visually pleasing ribbons of carrot, adding pine nuts, orange pieces and currants for little surprises of flavour and texture.

In a small bowl, cover the currants with boiling water. Leave to soak and plump up whilst you prepare the salad.

Peel the carrots and then ribbon each with a peeler, taking each down as far as you can (and saving the leftovers - see note below) until you have a pile. Transfer to a large bowl and, with your hands, proceed to roughly scrunch and squeeze the carrot ribbons. This breaks them down enough to ensure that they will absorb the dressing and other flavours.

Peel the oranges with a small paring knife, being sure to remove all pith as you do, then cut into small chunks. Add this, and the juice that will be all over your chopping board, to the carrots.

Dry-toast the pine nuts in a pan until light golden. Watch them closely as they will burn quickly. Add these to the salad, along with the drained (and by now plumped up) currants, a splash of olive oil and the lemon juice.  Toss well, taste (check for balance of flavours and add more lemon if required) and set aside until ready to serve.

 Tip - The scraps of carrot left over from peeling can be used in stocks, soups or juices.