Moroccan Cooked Carrot Salad
- 10 Medium carrots
- 1/4 cup finely chopped parsley
- 3 Medium garlic cloves - crushed
- 2 tablespoons olive oil
- 2 tablespoons freshly squeezed lemon juice (1/2 lemon)
- 1 tablespoon Harissa
- Sea salt
- Wash and peel the carrots, and slice them into 3/4 inch rounds. To cook the carrots you can either steam them in a steaming pot, or you can put them into a sauce pan with two cups of water and cook with a lid on, on medium-low heat, until the carrots are soft but not too soft, for about 15 minutes (make sure not to over cook them). Drain and let them cool.
- Add the carrots and chopped parsley into medium salad bowl.
- to make the dressing, put the rest of the ingredients into a small bowl and mix it together. Pour the dressing over the carrots and toss gently. Serve immediately or keep in the fridge up to five days. The salad can be served cold but I think it tastes better in room temperature.
carrots, parsley, garlic, olive oil, freshly squeezed lemon juice, salt
Taken from food52.com/recipes/16710-moroccan-cooked-carrot-salad (may not work)