Serves 4
Carrot & fennel with harissa & cured lemon
This is a take on a traditional tangy carrot salad that you'll find on almost any table
(well, any Moroccan table) at Friday night dinner. It's sour and spicy, just how I love it. And to make it a bit fresher than the original version I grew up with, I've added some fresh fennel and toasted coriander seeds. It goes brilliantly as a side with grilled fish or seafood, and I also like it with cold meat cuts.
1. Boil the carrots in plenty of salted water for 5 minutes (they still need to be a bit firm), then drain and leave to cool to room temperature.
2. Place the carrots with the rest of the ingredients in a bowl and mix together, then leave to rest for 20 minutes before serving. This dish can be kept in the fridge, in a sterilized airtight container (see p.24), for up to 4 days.* 3 carrots, peeled and cut into rounds 5mm (¼ inch) thick
* salt
* 1 fennel bulb, sliced (if the outer layer is tough, discard it)
* handful of chopped parsley
* handful of chopped coriander
* 1½ tbsp Harissa (see p.27) (you can go for 2 if you like it spicy)
* 1 tbsp Cured Lemon Paste
(see p.25)
* 1 tsp toasted and ground coriander seeds
* 1 tsp toasted and ground cumin seeds
* 50ml (2fl oz) freshly squeezed lemon juice
* 2 tbsp rice vinegar
* 50ml (2fl oz) rapeseed oil
* drizzle of olive oil
The Palomar Cookbook is published by Mitchell Beazley (£25) and photographer credit is Helen Cathcart.