Meat Free Monday One day a week can make a world of difference

Bright Moroccan Carrot Salad

Linda McCartney with Paul, Mary and Stella McCartney
  • Serves: 4-6
  • Preparation: 15
  • Passive: 30
  • Ready: 45

The orange in this salad makes it sweet and zingy – a real flavour sensation.


  • 1 orange
  • 6 medium carrots (about 450 g), peeled and coarsely grated
  • 2 spring onions, finely sliced
  • 30 g walnuts, finely chopped
  • 1 teaspoon dried chilli flakes, to taste
  • 3 tablespoons extra virgin olive oil
  • juice of 1 lemon
  • small handful of flatleaf parsley, leaves only, roughly chopped
  • sea salt and freshly ground black pepper, to taste


Start by segmenting the orange. A serrated knife is useful for this. First, cut off the top and bottom ends of the orange so you can set it flat on your chopping board. Working from top to bottom, slice away the peel and white pith, following the curve of the fruit. Insert the knife between one of the segments and its connective membrane and gently slice into the middle of the fruit. Then slice into the other side of the segment to release it from the membrane and lift it out. Repeat with the remaining segments.

Put the segments in a bowl with all the remaining ingredients and gently toss together. Season generously to taste. Cover and refrigerate the salad for about 30 minutes before serving.

Additonal notes

Recipe taken from Linda McCartney’s Family Kitchen: Over 90 plant-based recipes to save the planet and nourish the soul, by Linda, Paul, Mary and Stella McCartney, published by Seven Dials in hardback on 24 June 2021 at £26.

“Carrots are a great source of vitamins C and E as well as beta carotene, which the body converts to vitamin A, and may help to protect us against heart disease and cancer as well as eye conditions, such as cataracts. The orange in this salad makes it sweet and zingy – a real flavour sensation.”

'Linda's Family Kitchen' front cover

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