Tunisian Carrot Salad with Harissa

Name: Tunisian Carrot Salad with Harissa
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 servings
Cuisine: Tunisian & Sahel
Ingredients: 1 lb carrot; 3 tbsp flat leaf parsley; 1 tsp cumin; 0.333 cup olive oil; 0.25 cup apple cider vinegar; 2 garlic cloves; 0.25 tsp harissa; 12 black olives; 2 hard-boiled eggs

A salad of carrot, apple cider vinegar and black olives, seasoned with harissa and cumin and simmered on the stove. Finish with olives and eggs.

20 min · Serves 6 · Easy

Method

Start cooking mode

Time: Prep 10 min · Cook 10 min · 20 min total
Difficulty: easy

1
In a saucepan, bring 2 cups water to a boil. Add the carrot and cook until tender. Drain and transfer to a bowl.
2
In a small bowl, combine the parsley, cumin, olive oil, vinegar and garlic. Season with harissa, salt and pepper to taste. You can double the harissa if you like things hot and spicy! Pour over the carrots and mix gently to combine.
3
To serve, place the carrots in a serving dish and garnish with the olives and eggs.

Notes and swaps

Allergens: Not assessed yet. Check each ingredient if you have an allergy.
Swaps: apple cider vinegar: Red wine vinegar is alcohol-derived, so this recipe uses apple cider vinegar.