250g carrots (approx 4 carrots)
1 garlic clove, crushed
1/2 tsp cayenne pepper
½ lemon, juiced
1/2 tbsp extra virgin rapeseed oil
1/2 tsp sea salt
1/2 tsp ground cumin
bunch of coriander (approx 30g), leaves chopped
1 tbsp harissa
1 tbsp preserved lemon, chopped (optional)
2 tbsp toasted flaked almonds (optional)
Mix all the ingredients together, bar the almonds if using, and leave to marinate in the fridge for an hour. This salad will keep for 3 days in the fridge.
To serve: garnish with extra coriander & toasted flaked almonds.