February 10, 2015

This colorful salad is – like most recipes lately – from my new Jerusalem cook book. I would actually use it more as a side dish than a salad – but that’s up to you.
It takes a while for the carrots to marinate. The suggested 30 minutes are fine – but the salad will be even better the next day! I’m looking forward to having a dinner party with all my newly acquired Jerusalem recipes.


  • 6 large carrots [700g]
  • 3 tablespoons sunflower oil
  • 1 large onion [300g]
  • 1 tablespoon Pilpelchuma [or 2 tablespoons Harissa]
  • ½ teaspoon ground cumin
  • ½ teaspoon ground caraway seeds
  • ½ teaspoon sugar
  • 3 tablespoons cider vinegar
  • ¾ teaspoon salt
  • arugula


_ peel carrots

_ place in a large saucepan

_ cover with water and bring to a boil

_ reduce heat, cover and simmer for 20 minutes [until carrots are just tender]

_ drain and put aside until cool enough to handle

_ finely chop onions

_ heat half the oil in a frying pa

_ add onions and cook over medium heat for 10 minutes [until golden brown]

_ cut carrots into 5mm slices

_ combine carrots with onions in a large bowl

_ add Pilpelchuma [Harissa], cumin, caraway, salt, sugar, vinegar and the remaining oil

_ toss well

_ leave aside for at least 30 minutes [for the flavors to mature]

_ arrange salad topped with arugula



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