Tunisian Carrot Salad With Harissa

---

I like this salad because the carrots are sliced, not mashed - and has a more authentic feel because the spiciness comes from harissa rather than cayenne, as most recipes on this site use. From the essential mediterranean cookbook - one of my favorites! this is meant to be served warm, but we like it cold, too.

---

Steps

---

In a saucepan , bring 2 cups water to a boil.

---

Add the carrot and cook until tender.

---

Drain and transfer to a bowl.

---

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.

---

To serve , place the carrots in a serving dish and garnish with the olives and eggs.

---

Ingredients

---

carrot, flat leaf parsley, cumin, olive oil, red wine vinegar, garlic cloves, harissa, black olives, hard-boiled eggs