Boiled carrot salad๐ฅ๐ฅ๐ฅ๐ฅ
This is a fiery Moroccan salad. Make it with old carrots, which taste
better. Add the flavourings gradually, to taste. The colour is
beautiful. Serve as a dip with bread or bits of raw vegetables.
Ingredients
- 500 g (1 lb) carrots
- Salt and pepper
- ½–1 teaspoon harissa, or 1 teaspoon paprika and a good pinch of cayenne
- 1–2 teaspoons cumin
- 3 tablespoons wine vinegar
- 4 tablespoons extra virgin olive oil
- 2 cloves garlic, crushed
- ¼–½ teaspoon ground ginger
- A few olives to garnish
Peel the carrots and boil in salted water until very soft. Drain and
mash with a fork in a bowl and stir in the rest of the ingredients or,
better still, turn to a smooth purรฉe in a blender.
Serve cold garnished with a few green or black olives.
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