Tunisian Carrot Salad With Harissa - cooking recipe

Ingredients

1 lb carrot, peeled and thinly sliced
3 tablespoons flat leaf parsley, minced
1 teaspoon cumin, ground
1/3 cup olive oil
1/4 cup red wine vinegar
2 garlic cloves
1/4 teaspoon harissa (see my The Essential Harissa)
12 black olives
2 hard-boiled eggs, quartered

Preparation

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.
NOTE: if the carrots aren't sweet, you can add a touch of honey to the dressing.