Moroccan carrot salad

Ingredients for 4 servings:

• ½ tsp cumin
• ½ tsp coriander
• 1 tsp vinegar (red wine)
• 2 tbsp olive oil
• ¼ tsp orange blossom water
• 600 g carrot(s), peeled
• 40 g green olives, sliced
• 2 tbsp mint, chopped
• 30 g watercress
• 1 garlic clove(s), crushed
• 2 tsp harissa
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Toast the cumin and coriander seeds for 30 seconds in a hot pan without fat, let cool, and grind in a mortar. Whisk together with the vinegar, oil, garlic, harissa, and orange blossom water. Cook the carrots in boiling salted water for 5 minutes, drain well, add to the dressing while still warm, and mix gently. Let cool. Add the olives and mint, season the salad with salt and pepper, arrange the salad on top of the watercress leaves, and serve.