This salad would be great for a summer picnic, you could make it ahead and serve at room temperature. But it was also a great way to brighten up a stormy February afternoon, served warm with flatbreads and yoghurt. Preserved lemons vary quite a lot in flavour and saltiness so start with less and add more once you have tasted the dressing.
Ingredients
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3 – 5 carrots
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Juice of half a lemon
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Parsley, coriander or dill to garnish (optional)
From the cupboard
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1 tbsp harissa paste
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0.5 tbsp honey
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some preserved lemon (1 or 2 slices of a lemon)
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olive oil
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tin of cooked beans, e.g kidney
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Slice your carrots into thick coins. Boil in plenty of salted water for 3 or 4 minutes (they should still have some crunch)
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Meanwhile, make the dressing by blending the harissa, preserved lemons and olive oil. Adjust to taste – it should be a bit spicy, a bit bitter, a bit sweet and nice and lemony! And remember it will be diluted by the carrots and beans so can be quite punchy.
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Drain and rinse the beans from the tin. Drain the carrots when cooked. Combine both with the dressing and garnish with fresh herbs.
Recipe design by: Alice