North African Carrot Salad

Name: North African Carrot Salad
Yield: Serves 4–6
Cuisine: African
Ingredients: a few green and black olives; 500 g (1 lb) carrots, scraped and sliced; 15 ml spoon (1 tablespoon) capers; 2.5 ml spoon (½ teaspoon) cumin or caraway; salt and pepper; 3 cloves of garlic; 15 ml spoon (1 tablespoon) harissa; 2 × 15 ml spoon (2 tablespoons) wine vinegar; 7 × 15 ml spoon (7 tablespoons) olive oil

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Cooking of the Mediterranean

By Jane Grigson

Published 1991

About

When Moroccans make this salad, they prefer to add cumin as flavouring. In Tunisia caraway is the spice. To start with, use rather less garlic and harissa unless you are sure of people’s tastes.

Ingredients

500 g (1 lb) carrots, scraped and sliced
15 ml spoon (1

Africa
Tunisia
Morocco
Vegan
Gluten-free
Mediterranean

Method

Cook the carrots in boiling salted water. Drain and mash, blend, process or sieve them to a purée. Taste and add extra seasoning, if you think it necessary. Dissolve the harissa in a very little water. Crush the garlic. Add a little of each to the carrot, along with the cumin or caraway. Stir well and taste. Add more to taste, with the oil and vinegar.

Put into a bowl or on a dish and d