Spicy carrot salad from Jerusalem (page 65) by Yotam Ottolenghi and Sami Tamimi

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • joanne_15p068 on March 02, 2026

    We make this about once a month. You need to pay attention to your carrots add pull them at the tenderness you prefer. I agree that I cook most carrots less than the recipe calls for. Different brands of harissa bring different flavors. You can always add more. I have been using a rose harissa lately that is quite delicious. We eat this with salmon or chicken sandwiches.

  • Astrid5555 on May 21, 2017

    Based on the previous reviews I blanched the carrots for three minutes only and I really liked that they still had some crunch. I also went easy on the Pilpelchuma, but added enough to enjoy the heat. Big hit with dinner party guests!

  • clcorbi on April 28, 2017

    I agree with the below commenters who found the carrots to be too soft. I think this salad would actually be more appealing made with raw grated carrots that were allowed to marinate in the dressing for a few hours. It would be easier to toss in the arugula that way, too. That being said, I'm not sure I'd make the effort to repeat this--the flavor of the dressing didn't do much for me.

  • ithyt on November 05, 2015

    Ok - I wasn't that keen on these flavours.

  • Melanie on May 17, 2015

    Loved this dish! A great one to make in advance for a dinner party - it's unusual and everybody enjoyed it. I enjoyed the softened carrots with the other flavours and used the substitute harissa. Good mix of flavours.

  • Rutabaga on May 19, 2014

    This salad packs a lot of heat, but if you use the pipelchuma as suggested, there's a great depth and richness behind the heat. I suggest adding about the half the amount of pipelcuma to start, then more to taste. You may find you don't need to cook the carrots for the full 20 minutes if yours are fairly small, but I think this dish is really meant for cooked carrots, as they will soak in the flavors in a way that raw or blanched carrots can't. Making it a full day ahead gives the flavors even more time to meld.

  • TrishaCP on November 13, 2013

    I am still trying to figure out the point of cooking the carrots in this recipe- I only cooked them half the time specified and they were still unpleasantly soft. My advice for others would be to do no more than a quick blanch of 1-2 minutes. However, the flavor was incredible. I loved the caramelized onions with the carrots and harissa. As for the spice level, I have found that I can't do a straight substitute of store-bought harissa for the book's pilpelchuma recipe- my harissa is much spicier. I used about 2 teaspoons of harissa in a half recipe, and that was plenty for me.

  • IvyManning on June 16, 2013

    This was indeed very spicy, I'm backing off on the harissa next time.

  • TippyCanoe on April 23, 2013

    I found that the cooking time was a bit long and my carrots were quite soft. However, the spice blend was fantastic (I used harissa rather than Pilpelchuma and did not add caraway seeds as I was out of them), and I will make this again.

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