Harissa Carrot Ribbon Salad with Roquefort

http://schneiderchen.de | � 2018 | http://angiesrecipes.blogspot.com

Create an amazing side dish with this simple carrot salad with blue cheese and fresh herbs. A simple vegetable peeler turns carrots into beautifully thin ribbons, then marinated in a hot, garlicky, lemony and mildly sweet dressing. Try it with roasted chicken, fish or even tofu if you prefer a meatless meal.

750 g Carrots, peeled into ribbons 2 tbsp Olive oil 50 g Harissa paste (homemade or storebought) 2 Garlic cloves, minced Juice and zest of 1 organic lemon 1 tbsp Maple syrup Sea salt to taste Fresh herbs chopped 120 g Roquefort

1. With a vegetable peeler, thinly slice the carrots into long ribbons and place into a bowl.
2. Heat the olive oil in a small skillet. Add in the Harissa and minced garlic. Stir until fragrant. Add the lemon juice, maple syrup and salt and fry for another minute.
3. Pour the Harissa mixture over the carrots and toss well. Add the chopped herbs and Roquefort cheese. Allow to stand for 30 minutes and serve.

http://schneiderchen.de | � 2018 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2018 | http://angiesrecipes.blogspot.com

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