Tunisian Carrot Salad



This is an unusual way to serve carrots. Not a main dish, but great with roast chicken or fish. It’s sweet, sharp flavour is delicious.



500g carrots (thinly sliced)
1 teaspoon ground cumin
1/4 cup good quality red wine vinegar
1/3 cup extra virgin olive oil
2 tablespoons fresh flat leaf parsely (chopped)
2 cloves garlic (crushed)
salt & pepper

Cook the carrots in 2 cups water until tender. Be careful not to overcook. Drain, and set aside to cool.
Whisk the cumin, vinegar, oil, parsley, garlic, salt & pepper. Add the cooled carrots and combine well. Cover and set aside for 1 hour to develop the flavours.

As a side dish to roast meat or fish. Also can be great as a part of a meze presentation.

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