Boiled Carrot Salad Dip

This is a fiery Morrocan salad. Add the flavourings gradually to taste. The colour is beautiful. You can also add honey and cinnamon to this. Serve as a dip with bread or bits of raw vegetables. From my favourite book A New Book of Middle Eastern Food.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 500  g carrots
•  salt and pepper
• 1⁄2-1  teaspoon harissa or 1  teaspoon paprika (and a good pinch cayenne)
• 1 -2  teaspoon cumin
• 3  tablespoons cider vinegar
• 2 -3  tablespoons olive oil
• 2  cloves garlic, crushed
• 1⁄4-1⁄2 teaspoon ginger
•  olive (to garnish)

Directions

1. Peel the carrots and boil in salted water until very soft.
2. Drain and puree in the blender and add the rest of the ingredients.
3. Serve cold with a few green or black olives.