Carrot and potato salad with caraway, lemon and nigella seeds

Karen Martini
Carrot and potato salad with caraway, lemon and nigella seeds is beautiful served with sardines.
Carrot and potato salad with caraway, lemon and nigella seeds is beautiful served with sardines. Photo: Marcel Aucar
Difficulty
Easy
Dietary
Vegan

My meme (grandmother) used to serve this salad with grilled sardines, but it's also delicious with lots of other things. Think roast chicken with chermoula and thick plain yoghurt, grilled lamb chops with sumac or even in a sandwich with some confit tuna, boiled egg and fresh herbs.

Ingredients

6 large organic carrots, peeled

2 large Dutch cream potatoes, peeled

3 tsp caraway seeds

1 large lemon, juiced

80ml extra virgin olive oil

salt flakes

freshly ground black pepper

2 tsp nigella seeds

1 handful coriander leaves, to serve

Method

1. Cut the carrots into thick rounds. Cut the potato into pieces roughly the same size as the carrots.

2. Cook the carrots and potatoes in salted water with the caraway seeds for around 25 minutes or until tender. Drain well. Reserve some of the carrot rounds and roughly mash the remaining carrot and potato with a fork. Add the lemon juice and most of the oil and mash until you have a coarse paste. Check and adjust the seasoning and pile into a serving bowl.

3. Roll the reserved pieces of carrot in the remaining oil and nigella seeds to coat, drop on top of the paste and finish with the coriander leaves.

Great served with smashed sardines and fresh bread or toast.

Serve with Karen Martini's smashed sardines

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