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.
Ingredients
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
To Make
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.
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