Name: Omek houria (Tunisian carrot salad)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 4 as a starter or side
Cuisine: Tunisian
Ingredients: 500g carrots; ½ tsp harissa; 2 garlic cloves; ½ tsp caraway seeds; 4 tbsp olive oil; 2 tbsp white wine vinegar; pitted black and green olives, capers, diced feta, tuna, hard-boiled eggs to serve (optional); pitta or Arabic bread to serve

a blue and white bowl filled with an orange puree topped with olives

500g carrots
½ tsp harissa
2 garlic cloves
½ tsp caraway seeds
4 tbsp olive oil
2 tbsp white wine vinegar
pitted black and green olives, capers, diced feta, tuna, hard-boiled eggs
to serve (optional)
pitta or Arabic bread
to serve

Method

step 1
Peel the carrots and cut them to 1cm thick rounds. Bring a pan of water to the boil and add the carrots – do not put salt in at this stage. Cook until the carrots are really tender, then drain and whizz the carrots in a blender or food processor to a smooth purée, then season.
step 2
Dilute the harissa with 1 tbsp of water, then peel and crush the garlic. Mix these with the caraway seeds, the vinegar and oil into the carrots. Put in a serving dish and decorate with your choice of toppings. Cover and put in the fridge to cool. Serve chilled with pitta or Arabic bread.