This year we had lamb shanks with mint and mustard, sweet potato mash and harissa carrots for Easter Sunday dinner. Yummy combination!

Ingredients

• 10 carrots
• 2 tablespoons harissa ( moroccan spice paste)
• 4 tablespoons / 1 lemon chopped preserved lemon
• 5 cloves of garlic chopped
• ¹/₄ cup extra virgin olive oil
• 2 tablespoons lemon juice / vinegar
• 10 – 12 stalks cilantro / green coriander (can be added just before serving)
• salt & pepper

Putting it together the day before

Peel & cut the carrots into rounds approx. 1 cm thick.

Boil, steam or microwave the carrots until they are cooked but still firm to the bite. They should not be mushy!

Move the carrots to a storage container fr the fridge & mix in all the other ingredients. Cover and keep in the fridge overnight. This dish can stay 1-2 days in the fridge.

Before serving

The next day, transfer to a serving bowl. Check for salt and add cilantro if this was not added earlier.

Serve at room temperature.