Moroccan Carrot Salad

During my years of living in Israel, I became acquainted with this simple yet tantalising cooked carrot salad. It is quick, simple, colourful, full of flavour, and goes with any meal, whether vegetarian, vegan, fish or meat. Carrots are a rich source of Beta-Carotene a precursor to Vitamin A, Biotin, Vitamin B6, potassium and Vitamin K1.

There are many variations on the theme of this middle eastern delight, so feel free to experiment with any spice combination you like.

Serves 4

worth doubling the ingredients and keeping in the fridge for another meal (it keeps well)

Ingredients:

• 500 gram carrots, cut into rounds or sticks

• 1/2 teaspoon paprika

• 1/2 teaspoon ground cumin

• 1/2 teaspoon harissa (optional, but adds spice)

• 2 tablespoons finely chopped flat leaf parsley

• 1 tablespoon lemon juice

• 2 tablespoons olive oil

• salt to taste

Method:

• Cook the carrots in salted boiling water for 10 minutes or until tender (use a small quantity of liquid so the carrots steam and absorb the water to avoid having to drain some of the goodness away)

• Drain and toss lightly with all the above ingredients

• Transfer to serving bowl, cover and chill for 2 hours for flavours to develop (but you can eat it straight away if you don’t have the time to wait…)

• Serve warm or at room temperature.