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Outback Storm

Moroccan Chilli Carrot Salad

Serves 8 Print Recipe


Moroccan Chilli Carrot Salad
  • 4 tablespoons of Outback Storm (Hot Chilli Tomato & Basil Relish SHU 12,000)
  • 4 bunches of baby Dutch carrots, peeled, tops trimmed to 2.5cm
  • 125ml of extra virgin olive oil
  • 85ml red wine vinegar
  • 2 tbs sweet pimenton
  • 2 tbs of ground cumin
  • 3 garlic cloves, crushed
  • 2 tbs finely chopped flat leave parsley


  1. Cook carrots in lightly salted boiling water for 5mins, refresh in cold water, then drain.
  2. Combine the olive oil, red wine, vinegar and pimento, cumin, chilli roast tomato basil relish and garlic, then season with salt and pepper.
  3. Toss the carrots in the dressing and leave to marinate for 4 hrs.
  4. To serve toss the parsley through the carrots, then pile onto a platter.