Sweet tender cooked carrots make up the bulk of this easy and delicious north African salad, flavoured with harissa and tangy lemon & vinegar and punctuated with marinated black olives that pack a punch of flavour every time you get one. I love cooked salads, and this one made me really happy. It's healthy, quick to make, a bit different to your usual table salad and perfect for all seasons.
1 kg carrots
2 garlic cloves, crushed
2 tbsp olive oil
1 tsp harissa (you can use paste or spice mix)
1/2 tsp ground caraway seeds
1/2 tsp ground cumin
1 tbsp white wine vinegar
Juice of 1/2 lemon
Salt and pepper to taste
10 marinated kalamata olives
1. Trim and slice the carrots. Place in a pan and cover with water; bring to the boil and then reduce the heat to a simmer. Simmer for for about 10 minutes, or until tender.
2. Combine all the remaining ingredients except the olives in a jar and shake to combine.
3. Drain and rinse carrots. Place in a bowl and dress with the dressing in the jar.
4. Sprinkle olives on top and serve at room temperature.
This month I'm featuring lots of recipes from Tunisia!
Check out my other Tunisian recipe posts: