Summary

Ingredients

• 500 g whole carrot (s), peeled
• 2 tablespoon olive oil
• 1 clove garlic, finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon honey or sugar
• 0.25 teaspoon ¼ harissa, more if you like
• 1 lemon (s), add the juice from it
• Pepper, freshly ground
• 2 tablespoon parsley, smooth
• Sheep cheese, on request and to taste

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Instructions

1. Bring a large pot of water to a boil. Add the prepared, peeled, whole carrots. Turn the heat down slightly and cook the carrots until soft for about 10 minutes. Drain the carrots and collect approx. 150 ml of the cooking stock.
2. When the carrots have cooled down enough to be touched, grate them with a coarse hand grater (or a food processor).
3. Heat the oil in a pan and simmer the garlic for about 2 minutes over medium heat while stirring. Add cumin, salt, honey, turmeric and harissa (Moroccan, spicy seasoning paste) and sweat for about 30 seconds while stirring. Add 2 tablespoons of lemon juice and the cooking stock. Simmer everything for about 5 minutes while stirring, then pour over the carrots and mix thoroughly. Allow to cool completely and cover in the refrigerator for 2-3 hours or overnight.
4. Stir the salad just before serving, add the remaining lemon juice and season with salt and pepper if necessary. Sprinkle with parsley and garnish with feta cheese if desired.
5. Annotation:
6. For this traditional Moroccan salad, the carrots are first boiled, then grated and dressed with a spicy dressing. The different aromas can develop particularly well during the waiting period or overnight.