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Harissa carrots and Village peppers
Serves SERVES 4 AS PART OF A MEZE Starters and mains
For the harissa carrots
- 500g carrots, sliced into 1cm pieces
- 1 garlic clove
- 1⁄4tsp ground cumin
- 1⁄2tsp paprika
- 2tsp harissa
- 1tbsp red wine vinegar
- 2tbsp olive oil
- handful coriander leaves, finely chopped
For the village peppers
- 6 sweet green peppers(or red Romano peppers)
- 4tbsp olive oil
- 4 garlic cloves, roughly chopped
- 1 red chilli, finely chopped
- 2tsp paprika
Method
Harissa carrots
Put the carrots in a large pan of boiling water and cook for 7-8 minutes until just tender. Drain well.
Meanwhile, peel the garlic and mash to a paste in a bowl then add the cumin, paprika, harissa, vinegar and oil. Season and stir.
Tip the carrots into the bowl with
the dressing, toss together and
bring to room temperature, mixing
every few minutes. The carrots will
soak up the flavours beautifully.
Once at room temperature, stir in the coriander and serve.
Village peppers
Cook the peppers on a hot barbecue or over a high gas flame for 6-8 minutes until charred and tender. Put into a shallow dish and cover with cling film. Cool for 5 minutes. Peel and discard skin and stalks then scrape off the seeds.
Heat the oil in a large frying
pan over a high heat. Add the
garlic and chilli and cook for a few
seconds until fragrant. Add the
peppers, paprika and a pinch of
salt. Toss together in the oil and
serve immediately.
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