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Spicy Harissa Moroccan Carrot Salad
Slightly sweet & spicy fresh touch to your canapes!
Blog Article
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What You Need
Main Ingredients
6 large carrots – Peeled, grated (large holes)
1 tbs extra-virgin olive oil (plus extra to finish)
1 tbs unsalted butter
5 cup of water
1/2 cup red wine vinegar
1 Orange – Grated zest & juice
2 cloves garlic – Crushed
2tsp Riki’s Harissa Chilli Paste (or to taste)
2tbs Riki’s Preserved Lemon skin – finely diced
1 tsp Salt
Instructions
Instructions
In a large frying pan sauté olive oil & butter to medium heat
Add carrots and sauté while stirring for 6 minutes or until softened
Add water, vinegar, and orange juice, turn heat to medium-low, cover pan & cook for 25 minutes or until carrots are completely soft and hardly any liquid left
Leave to cool, then add orange zest, lemon skin, garlic, harissa &salt. Stir to combine
Drizzle over with a little olive oil, and serve
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