Spiced Carrot Salad with Green Pepper & Onion ‘Locusts’

Immersive Ten Plagues Seder Menu: Plague 8 – Locusts

Serves 6

Prep time: 20 mins | Cooking time: 30-45 mins*

“They covered all the ground until it was black. They devoured all that was left after the hail—everything growing in the fields and the fruit on the trees. Nothing green remained on tree or plant in all the land of Egypt.”

Exodus 10:15

According to the Midrash, the locusts consumed not only the trees and vegetation, but also Egyptian clothing, jewellery, and other precious items. In our interpretation of the plague of locusts, our delicious sweet and savoury bed of carrots represent the crops; the onions and peppers swarming on top in bitter contrast. But we promise, the only devouring going on will be by your guests!


For the Carrots:

  • 400g (8 cups) Carrots
    peeled and sliced into slim rounds*
    (approx 5mm)
  • 1 tbsp Olive Oil
  • 1 tsp Turmeric
  • 1 tsp Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Ground Coriander
  • Juice of ½ a Lemon

For the ‘Locusts’:

  • 2 Green Bell Peppers thinly sliced, and ideally leaving the curved tops to emulate the tapering shape of the locusts.
  • 200g (2 cups) Red Onions ribboned and lightly salted prior to cooking
  • 1 tbsp Olive Oil
  • ½ tsp Black Pepper
  • 1 tsp Garlic Powder


*This method leaves carrots al dente. If you prefer softer carrots, boil the whole carrot for 10-15 min before slicing, drain, cool and slice into 5mm rounds.

  1. Heat 1 tbsp oil in a pan. Add your sliced carrots, 1 tsp ground coriander, 1 tsp garlic powder, 1 tsp turmeric, 1 tsp paprika, 1/2 tsp black pepper and juice of half a lemon.
  2. Stir whilst cooking to combine. Fry on a medium-low heat until softened, around 20 to 30 min, stirring regularly. They should be cooked through but not mushy.
  3. In a separate pan heat 1 tbsp olive oil and add salted onions, ½ tsp black pepper and 1 tsp garlic powder. Cook on a medium-low heat until your onion starts to soften, around 6 to 8 min, stirring regularly.
  4. Add green pepper to the pan and fry on medium heat for a further 15 minutes, continuing to stir regularly to avoid burning. The skins should start to crinkle and may bubble. We think this adds to the effect!
  5. Remove the peppers from the heat and cover with lid to allow residual heat to keep cooking the pepper and onion.
  6. To serve, pile the carrots onto a dish and top with the onion and pepper ‘locust swarm’ mixture, serving at room temperature.

Photo credit: Sophy Weiss Photography

Spiced Carrot Salad with Green Pepper & Onion 'Locusts'