Moroccan carrot salad with olives

Ingredients for 4 servings:

• 600 g carrot(s), organic
• 50 g green olives, cut into rings
• ½ tsp coriander seeds
• 1 ½ tsp cumin
• 1 clove(s) garlic, finely chopped
• 1 tsp Harissa, spice to your taste
• 2 tbsp rapeseed oil
• 3 tbsp red wine vinegar
• ¾ tsp orange zest
• 2 tbsp mint, finely chopped
• 1 tbsp parsley, finely chopped
• some lettuce leaves, small

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 32 minutes

spicy seasoned

Wash the carrots thoroughly, cut into smaller pieces with the skin on, and cook for about 10-12 minutes. Drain and refresh in cold water. Lightly toast the cumin and coriander in a dry pan, then let cool and grind in a spice grinder. Mix the vinegar, rapeseed oil, garlic, harissa, mint, and orange zest with the spices and stir into the cold carrots. Fold in the sliced ​​olives, season with salt and pepper to taste, and transfer the salad to a bowl. Sprinkle with the chopped parsley and garnish with lettuce leaves.