Moroccan carrot salad with Harissa

Ingredients

• 10 carrots
• 2 tablespoons Harissa
• 4 tablespoons chopped preserved lemon (about one lemon)
• 5 cloves of garlic chopped
• 1/4 cup extra virgin olive oil
• 2 tablespoons white vinegar
• 1/4 bunch cilantro
• salt & pepper

Directions

Cut the carrot to rounds about 1/2 cm thick.
Boil 4 cups of water and add salt.
Boil the carrot for 10 min until soft but still have some bite to it. Drain, let dry and cool.
Mix the carrot with the rest of the ingredients and let it sit in the fridge at least over night.
Before serving check and see if the salad needs more salt or vinegar.
Serve at room temperature.

Recipe found at: http://food52.com/recipes/848_moroccan_carrot_salad_with_harissa