Moroccan Carrot Salad

Method

1. 1
   • carrot600 g

   Boil the carrots — Bring a pot of salted water to a boil and cook the carrot rounds for 10 minutes until just tender but still holding their shape, then drain well.

   ⏱10 min
2. 2
   • carrot600 g
   • olive oil2 tbsp
   • garlic2
   • ground cumin1 tsp
   • paprika½ tsp
   • harissa½ tsp
   • lemon juice2 tbsp

   Whisk the dressing — While the carrots cook, whisk together the olive oil, garlic, cumin, paprika, harissa and lemon juice in a large bowl to make the dressing.

   ⏱2 min
3. 3
   • carrot600 g

   Toss the warm carrots — Add the warm drained carrots to the bowl with the dressing and toss well so they absorb the flavors while still warm.

4. 4
   • raisins2 tbsp
   • salt½ tsp
   • black pepper¼ tsp

   Add raisins and chill — Stir in the raisins, season with salt and pepper, and let cool to room temperature or chill in the fridge for at least 30 minutes before serving.

5. 5
   • fresh parsley1 tbsp
   • fresh cilantro2 tbsp

   Finish with herbs — Scatter the parsley and cilantro over the top just before serving as a refreshing meze-style side.