Boiled Carrot Salad

Name: Boiled Carrot Salad
Cuisine: Moroccan
Ingredients: Salt and pepper; 500 g (1 lb) carrots; ½–1 teaspoon harissa, or 1 teaspoon paprika and a good pinch of cayenne; 1–2 teaspoons cumin; 4 tablespoons olive oil; 3 tablespoons wine vinegar; 2 cloves garlic, crushed; ¼–½ teaspoon ginger; A few olives to garnish

Preparation info

Difficulty
Easy

Appears in

A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

About

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

Africa
Morocco
Mediterranean
Vegan
Gluten-free

Method

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 purée in a blender.

Serve cold garnished with a few green or black olives.