Moroccan-style cooked carrot salad

Great serves either straight after being made or later at room temperature. It's fine to make ahead, just dont add teh mint until just before serving or it will discolour.

Category: Salad

Cuisine: Morocan

Ready in 1 hour 30 minutes

by vargasnz

Ingredients

1 kg Carrot peeled and cut into large chunks

2 cloves Garlic thinly sliced

1 teaspoon Salt

3 tablespoons White wine vinegar

2 tablespoons Honey

2 tablespoons Extra virgin olive oil

1 tablespoon harissa paste

1/2 cup Mint leaves shredded

Directions

1. Put the carrots, garlic, salt and 1 cup of water in a wide saucepan, cover with a lid and cook at a gentle simmer for 15 minutes or until tender, topping up the water if required. most of the liquid should have evaporated (if not pour off leaving only a couple of tablespoons worth). 2. Remove from the heat and add the vinegar, honey, oil and harissa paste. 3. Stir well and leave to martinate for at least an hour before adding the mint leaves to serve.

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