2tablespoonsharissa (or 1 teaspoon sweet paprika and ½ teaspoon hot paprika infused in 2 tablespoons canola or olive oil)
2tablespoonslemon juice
2tablespoonsolive oil
salt
Instructions
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.
Notes
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.