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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a fiery Morrocan salad. Add the flavourings gradually to taste. The colour is beautiful. You can also add honey and cinnamon to this. Serve as a dip with bread or bits of raw vegetables. From my favourite book A New Book of Middle Eastern Food. Ingredients:
500 g carrots |
salt and pepper |
1/2-1 teaspoon harissa or 1 teaspoon paprika (and a good pinch cayenne) |
1 -2 teaspoon cumin |
3 tablespoons cider vinegar |
2 -3 tablespoons olive oil |
2 cloves garlic, crushed |
1/4-1/2 teaspoon ginger |
olive (to garnish) |
Directions:
1. Peel the carrots and boil in salted water until very soft.
2. Drain and puree in the blender and add the rest of the ingredients.
3. Serve cold with a few green or black olives.
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