Moroccan carrot & fennel braai salad with sultanas & pistachios

Moroccan carrot & fennel braai salad with sultanas & pistachios

Giving a South African braai meal and bit of north African spice! This braai salad recipe idea is perfect for a summer braai



  • 5 Tbs extra virgin olive oil
  • 3 Tbs freshly squeezed lemon juice
  • 1 ½ tsp Dijon or whole grain mustard
  • 4 ½ tsp honey
  • Salt & pepper (a generous amount)


  • 2 cups lightly packed shredded carrot (julienne or grated)
  • 2 cups of shaved fennel (use a mandolin)
  • 3 – 4 radishes, shaved
  • 1/3 cup golden sultanas
  • A small handful of fresh mint, roughly chopped
  • A small handful of flat-leaf parsley, roughly chopped
  • A few sprigs of fennel leaves, roughly chopped
  • ¼ cup of shelled pistachios, roughly chopped (almonds or cashews could also be used)
  • ½ tsp cumin seeds, toasted
  • ½ tsp fennel seeds, toasted


  1. To make the salad dressing whisk all the ingredients in a small bowl and season well with salt and pepper.

  2. To make the salad prepare all the elements and set aside.

  3. Toss everything except the nuts together just before serving and scatter these over the top.

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