Moroccan Carrot Salad with Cumin & Harissa

Ingredients

• 1 lb carrots, cut in thick coins
• 3 cloves garlic, whole
• 1½ tsp ground cumin
• 1 tsp sweet paprika
• 1 tsp harissa
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• Handful parsley and cilantro, chopped
• Salt to taste
• Warm flatbread and olives, for serving

Method

1. Boil the carrots with the whole garlic cloves in well-salted water until a knife meets slight resistance, 8–10 minutes. Drain and let them steam dry in the colander for a minute.
2. Mash the softened garlic to a paste with a fork and whisk it with the cumin, paprika, harissa, olive oil, vinegar, and a pinch of salt.
3. Toss the still-warm carrots in the dressing — warm is essential, since cold carrots refuse to absorb anything — and let them sit 15 minutes.
4. Fold in the herbs, adjust the vinegar so it tastes bright rather than sweet, and serve at room temperature with bread and olives.