Chef Riki Kaspi Moroccan Chicken Tagine
August 21, 2020
RIKI KASPI RECIPES
Spicy Carrot Harissa & Preserved Lemon Salad
Slightly sweet & spicy fresh touch to your canapes!
Spicy Carrot Harissa & Preserved Lemon Salad
Slightly sweet & spicy fresh touch to your canapes!
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What You Need
- 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 Moroccan Harissa Fresh Chilli Paste (or to taste)
- 2tbs Riki’s Preserved Lemons – finely diced
- 1 tsp Salt
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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What You Need
- 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 Moroccan Harissa Fresh Chilli Paste (or to taste)
- 2tbs Riki’s Preserved Lemons – finely diced
- 1 tsp Salt
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