Moroccan Carrot Salad
Simple mezze, appetizer or snack.
Servings: 4 as mezze
- 10 medium carrots
- ¼ cup parsley, chopped finely
- 2 tablespoons harissa or make the dressing below
- 3 garlic cloves, crushed
- ½ teaspoon ground cumin
- 2 tablespoons harissa (or 1 teaspoon sweet paprika and ½ teaspoon hot paprika infused in 2 tablespoons canola or olive oil)
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
Peel the carrots and slice them 1.5in (2cm) thick; Put them in a saucepan with salted water and bring to a boil. Lower the heat and simmer until almost tender, about 10 minutes. Drain with a colander and leave to dry out completely.
If you don't have harissa, mix all the dressing ingredients in a small mixing bowl.
Put the carrots in a bowl with the parsley and harissa or dressing, and toss. Taste and correct seasoning. Serve or store in a container in the fridge up to five days.
The harissa is the key for this salad but if you don't have any you can make a dressing that works well too. You can also make your own harissa, it's very easy.
This salad tastes better when it's in room temperature.