Imagine the sweet and tart flavor of grapefruits mixed with the earthy and sweet flavor of the carrots, while the Charmoula is adding a nudge of heat. This is going to be a fantastic sharing plate for parties and gatherings. Everybody is going to love it!


Israa Fahmy






30 minutes

Recipe Details

  • Salad Ingredients

  • 1 ruby red grapefruit

  • 8 carrots

  • 3 radishes

  • 2 tablespoons chopped parsley leaves

  • 1 pinch of sea salt

  • 1 tablespoon fresh grapefruit juice

  • Charmoula Ingredients

  • 1 pinch of sea salt

  • ¼ cup garlic cloves

  • ¼ cup fresh lemon juice

  • 3 table spoons toasted and ground cumin seeds

  • 3 table spoons sweet smoked paprika

  • 1 table spoon cayenne

  • 1 cup finely chopped cilantro

  • 1 cup finely chopped parsley

  • 2 cups virgin olive oil

  • Carrot Salad

  • Peel the grapefruit, removing all of the white bitter pith. Then, separate the segments and cut each segment in half.

  • Peel the carrots and slice them into a very thin slices.

  • In a medium-size bowl, combine the carrots and the grapefruit halves.

  • Charmoula

  • In a blender, combine the garlic and lemon juice, and season them with a pinch of salt. Blend to a fine paste.

  • Pour the mixture into a bowl and add the cumin, paprika, cayenne, cilantro, parsley, and olive oil.

  • Mix all ingredients and season with salt as per your favorite taste.

  • We will use only 2-3 table spoons of this Charmoula paste for the salad. The rest can be reserved in an airtight container in the refrigerator for use with other plates.

  • Serving

  • In a side bowl, mix 2 table spoons of the Charmoula paste with 1 table spoon of fresh lemon juice and grapefruit juice.

  • In the serving platter, arrange the carrots and grapefruit segments.

  • Drizzle a small amount of the Charmoula dressing on top.

  • Slice the radishes to thin slices, and use them to garnish the plate along with parsley.

  • Serve!

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