| Carrot and Harissa Salad |
500g carrots, peeled and cut into 2cm rings
75ml water or orange juice
2 tbsp olive oil
3-4 tbsp harrif
150ml thick, Greek style yogurt
Chopped fresh coriander leaves
Method
1. Place the carrots in a pan; add very little water or orange juice. Cover and steam until the carrots are just ready.
2. Stir in the harrif and the yogurt. Adjust the seasoning and switch the heat off.
3. Leave for a few hours for flavours to meld. Serve warm or at room temperature.
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