Moroccan Carrot Salad

Ingredients:

• 1 kg large carrots, peeled
• 3 tbsp. l. olive oil
• 1 tbsp harissa
• 2 cloves garlic, crushed
• Juice of half a lemon
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh parsley
• Toasted sesame seeds, for serving

Preparation:

1. Bring a large saucepan of salted water to a boil. Add the carrots and cook until tender, about 15 minutes. Let cool slightly, then cut into 1cm-thick coins.
2. In a large bowl, combine olive oil, harissa, garlic, lemon juice, 3/4 teaspoon salt, and a pinch of black pepper. Toss with the carrots to coat, then add the cilantro and parsley. Sprinkle with sesame seeds and serve warm or at room temperature, or refrigerate until ready to serve.