g thinly sliced carrots
garlic cloves (sliced)
tsp paprika powder
Salt and pepper
Carrot salad is a very traditional Moroccan side dish or mezze. It is easy to prepare, light and can be eaten cold or warm, which makes it a fantastic dish during Ramadan.
Start by boiling the carrots in salty water until soft (around 15 minutes). Then transfer them into a bowl of icy water to stop the cooking process. Strain and set aside.
Heat up Noor Oil in a pan and slightly sauté the garlic. Discard it and add the carrots, cumin, salt and pepper, harissa and paprika. Saute for 2 minutes and pour the lemon juice.
Transfer to a bowl before adding the chopped parsley and coriander and serve.
This salad makes an excellent side dish when served with roast meat and couscous.