A sweet and easy version of a Tunisian salad to add spring in your meals. Enjoy!
Love Chef Mel xx
Tunisian Carrot Salad with Radishes and Olives
Ingredients
2-3 carrots grated
4 radishes finely sliced or grated
1/2 pear grated
1/2 pear grated
¼ cup chopped green olives
1-2 teaspoons olive oil
1 clove garlic minced
1-2 teaspoons ground cumin
Paprika (optional)
2-3 tablespoons fresh lemon juice
Dash ume vinegar
6 tablespoons finely minced fresh cilantro, parsley,
or lambs lettuce
1 tablespoon toasted sesame seeds
Preparation
Place the carrots, radish, and olives into a
bowl. Add a dash of ume vinegar and mix gently.
Warm oil, garlic, cumin, and paprika in small
skillet over low heat. Stir oil mixture into vegetables.
Add the lemon juice to skillet to remove any
last bits in pan, and then stir into the salad.
Add the cilantro or other herbs, grated pear and mix gently. Let sit for 15 minutes at
room temperature to blend the flavors.
Serve garnished with toasted sesame seeds.
