Fiona Dunlop

Carrot and caraway salad

Torchi chfenaria

Preparation info
  • Serves

    4–6

    • Difficulty

      Easy

Appears in
The North African Kitchen
The North African Kitchen

By Fiona Dunlop

Published 2008

  • About

Ingredients

  • 200 g (7 oz) carrots, trimmed, peeled and cut into thick rounds
  • salt, to taste

Method

  1. Boil the carrots in a saucepan of salted water until cooked.
  2. Mix together the olive oil and lemon juice and then add the harissa, caraway seeds and salt.
  3. Turn the carrots in the dressing to coat evenly.