Moroccan Carrot Salad

Ingredients:

500g carrots

2 tablespoons olive oil

1 teaspoon crushed garlic

1 teaspoon ground cumin

1 teaspoon paprika

½ teaspoon white pepper

½ teaspoon salt

1 teaspoon Reuben Solomon’s Harissa Relish

½ cup water

2 teaspoons rose water

finely chopped coriander or parsley

Method:

Peel and slice the carrots fairly thick. On a low heat, heat the olive oil and fry the garlic until fragrant, being careful not to burn the garlic as it becomes bitter.

Mix the ground spices and the salt, and toss the uncooked carrots through the mixture until coated.

Add water and the Harissa, cover and cook until carrots are tender.

Serve with sprinkled rose water and herbs.