Moroccan Carrot Salad

Ingredients

• 700 g carrots
• 2 pieces garlic cloves
• 2 tsp ground cumin
• 1 tsp sweet paprika
• 1 tsp harissa
• 3 tbsp lemon juice
• 5 tbsp extra virgin olive oil
• 30 g fresh coriander, chopped
• 60 g black olives

Steps

1. 1
   Cut the carrots into thick rounds on the diagonal and boil them in salted water with the whole garlic cloves for 8-10 minutes — tender but with resistance, never soft.
2. 2
   Drain, reserving the garlic, and let the steam escape for a minute.
3. 3
   Mash the boiled garlic to a paste with a little salt.
4. 4
   Whisk the garlic paste with the cumin, paprika, harissa, lemon juice and olive oil.
5. 5
   Pour the dressing over the carrots while they are still hot and toss. Hot carrots take on the spice; cold ones just sit in it.
6. 6
   Cool to room temperature, then fold through the coriander and olives.
7. 7
   Rest at least an hour before serving. It improves overnight.