• ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • 6 tablespoons olive oil
  • 1-2 teaspoons harissa paste (to taste)
  • 3 large carrots, peeled
  • 3 large parsnips, peeled
  • 125g raisins
  • 100g pomegranate seeds
  • 2 lemons, juice only
  • 1 tablespoon runny honey
  • 8 tablespoons fresh coriander, chopped (to serve)


  1. 1

    In a small, heavy frying pan gently heat the cinnamon, cumin and coriander with 1 tablespoon olive oil, until the spices are warmed through with a fragrant aroma. Remove from the heat, then stir in the harissa paste and allow to cool.

  2. 2

    Coarsely grate the peeled carrots and parsnips into a bowl. Add the raisins and pomegranate seeds. If preparing ahead, you can cover the bowl and chill until required.

  3. 3

    In a small bowl, whisk together the toasted spices and harissa, lemon juice, honey and a scant ½ teaspoon salt. Whisk in the remaining olive oil to make a smooth dressing.

  4. 4

    Pour the dressing over the carrot and parsnip mixture, season with a little more salt if required, then transfer to a platter or serving bowl. Garnish with a sprinkling of coriander and serve immediately.

  5. 5

    Cook's tip: To make the salad a bit more filling, you could try adding a handful of pistachio nuts or cooked chickpeas.

  6. 6

    *All information included in this recipe has been provided by Produce World.

Nutritional Details

Each serving provides
  • Energy 0kj 0kcal 0%
  • Fat 16.0g 23%
  • Saturates 2.3g 12%
  • Sugars 26.0g 29%
  • Salt 0.1g 2%

% of the Reference Intakes

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