A staple salad in North African cuisine and perhaps one of the most common and loved harissa- carrot combinations. This simple salad is sure to impress the toughest crowd.

Serves 4-6

4 big carrots, peeled
2 tablespoons olive oil
Half bunch cilantro, finely chopped
2 tablespoons Harissa with Preserved Lemon
1 tablespoons lemon juice
1⁄2 teaspoon salt
1 teaspoon Ras El Hanout

In a medium size pot place the carrots, cover with water (salt the water as you would pasta water). Bring water to a boil, cover pan, and reduce heat to simmer. Cook for approx. 10 minutes or until tender but still firm (that will depend on the size of your carrots, make sure to insert a knife to check for doneness)

Drain the water and let cool.

Slice 2 carrots and grate 2 carrots. You can grate it all or slice them all. Depends on your preference. Place in a mixing bowl.

Add the seasoning: oil, harissa, cilantro, salt, Ras El Hanout, and lemon juice -mix well and taste for salt and lemon.

erve at room temperature.

This salad can be made a few days in advance as it keeps in the fridge very well.

• Feel free to replace the cilantro with chopped parsley