Ingredients
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)
Moroccan carrot salad
Method
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.
