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Harissa Carrots
A Moroccan carrot salad with a bit of a kick which can be served as part of a meze starter or goes really well with BBQd meat and fish
  1. Put the carrots in a large pan of boiling water and cook for 7-8 minutes until just tender but still with plenty of bite. Drain well.
  2. Mash the garlic into a paste in a pestle and mortar with a pinch of salt. Add the cumin, paprika, harissa, red wine vinegar and olive oil. Season and stir.
  3. Tip the warm cooked carrots into a bowl with the dressing and toss to combine. Leave to come to room temperature and mix regularly so the carrots soak up the flavours.
  4. Once they are cool, add the coriander, mix through and serve immediately.
Recipe Notes

To get ahead, prepare the dressing in advance, cook the carrots and when ready to serve, heat the carrots through for a minute or so in the microwave, add the dressing, toss to combine, leave to cool for a few minutes and add the coriander

A great side dish for BBQ'd meat and fish. Add a little more harissa for an extra kick.

Adapted from a recipe by John Gregory-Smith, Orange, Blossom and Honey

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