TUNISIAN SPICED CARROTS

INGREDIENTS

• 500 gm Carrots, thinly sliced
• 1 tsp Caraway seeds
• 2 tbls Harissa, or to taste
• 2 Cayenne Chillies , sliced
• 2 Garlic cloves , chopped
• ½ tsp Coriander Seeds
• 2 tbls Extra Virgin Olive Oil
• 2 tsp Red Wine Vinegar
• ½ tsp SHASHEMANE CRUSH
• Gnd Black Pepper to taste
• ½ bunch Coriander, finely chopped for garnish

METHOD

1. Add 100 ML saucepan. Lightly salt the water.
2. Add Carrots and cook over moderate heat until tender when pierced with a fork
3. Drain the Carrots and place in a serving bowl.
4. Add the Caraway seeds and harissa to the Carrots, and gently stir with a wooden spoon. Set aside or refrigerate for later use.
5. Place the remaining ingredients in a small jar and shake to thoroughly combine. Let the dressing rest for 30 mins, if possible, to allow the Garlic to infuse the Oil.
6. Pour dressing over Carrots and toss well. Sprinkle with Coriander and serve.