Cinnamon and Preserved Lemon Spiced Carrot Salad

Cinnamon and Preserved Lemon Spiced Carrot Salad

A great lunch dish, filled with warmly spiced flavours and fruitiness of North Africa. A bit more than your average salad but just as easy to prepare.

 cinnamon and preserved lemon spiced salad North African flavours

This recipe came together by accident, with carrots and a yellow pepper that needed using. I hate waste, and ever since getting my little compost caddy, I'm very conscious of what goes in it. If I have something close to turning, it's getting eaten.  Is it just me or do you do this?

Carrots! Well, who doesn’t have carrots lying around?  As for the yellow pepper, I feel bad discriminating, but it was just a bit of a leftover as I favour red and green for cooking, but that's just personal preference. 

After a bit of googling and going through the stock cupboard, I decided to try out a lunchtime salad with North African inspired flavours. Also providing a chance to use some of my beautifully bitter Belazu preserved lemons, fabulous as they are, I find the taste hugely intense, so it does take a good while to get through the jar. Anyway, the perfect opportunity for some of that pungent citrus flavouring.

 ingredients for cinnamon and preserved lemon spiced carrot salad

Cinnamon and Preserved Lemon Spiced Carrot Salad


Ingredients - Salad

  • 4 large carrots, peeled and grated
  • 1 large yellow pepper, sliced
  • 1 large cucumber, seeds removed, halved and sliced into half moons
  • 1/4 cup of raisins or sultanas
  • Pinch of rock salt 

Ingredients - Dressing

  • 1 small shallot
  • 1 preserved lemon
  • 1/2 cup of extra virgin olive oil
  • Juice of 1 lemon
  • 1/8 tsp cinnamon
  • 1/4 tsp sweet paprika
  • 1/4 tsp cayenne pepper
  • Small bunch of fresh parsley (25g)


  1. Start by preparing the cucumber, remove the seeds and slice.  Add to a colander over a bowl with a sprinkling of salt and set aside.
  2. Grate the carrot and slice the pepper. 
  3. Add all of the dressing ingredients to a mini or standard blender and pulse until smooth. Taste, it should be quite sharp with a peppery kick. 
  4. Give the cucumber a little shake to remove excess salt and moisture, discard both.
  5. Add all the ingredients including the dressing to a bowl and combine well. 
 cinnamon and preserved lemon spiced carrot salad

My notes and tips

Another super simple recipe.  This one comes together mostly from the intensely flavoursome dressing.  

Be careful with salting the cucumber, seems obvious to tell you but it's all too easy to go overboard. (I did exactly this the first time I made it and although I tried rinsing the cucumber - I know, PLEASE! It was a bit of a flavour flop!) Therefore, use the smallest pinch, less is more. ;-)

 cinnamon and preserved lemon spiced carrot salad

Notes and tips cont'd

A little maple syrup or honey can be stirred into the salad to balance it if you still find it a touch salty. After all, the preserved lemon also adds saltiness. 

 cinnamon and preserved lemon spiced carrot salad

Some everyday veggies all pimped up and delivering delicious goodness; total heroes! I hope you agree.  

I also think there's a bit of a seasonal taste about this, even though it is a salad.  Maybe it's the cinnamon. I need to try out some more cinnamon-flavoured dishes.

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 Cinnamon and preserved lemon spiced carrot salad