Omek houria (Tunisian carrot salad)
Omek houria is a Tunisian salad made with puréed carrots and harissa – it's usually served with toppings like hard-boiled eggs, feta or tuna, but you can easily keep the dish vegan
- Serves: 4 persons
- 500g carrots
- ½tsp harissa
- 2garlic cloves
- ½tsp caraway seeds
- 4tbsp olive oil
- 2tbsp white wine vinegar
- pitted black and green olives, capers, diced feta, tuna, hard-boiled eggs, to serve (optional)
- pitta or Arabic bread, to serve
Step 1Peel the carrots and cut them to 1cm thick rounds. Bring a pan of water to the boil and add the carrots – do not put salt in at this stage. Cook until the carrots are really tender, then drain and whizz the carrots in a blender or food processor to a smooth purée, then season.
Step 2Dilute the harissa with 1 tbsp of water, then peel and crush the garlic. Mix these with the caraway seeds, the vinegar and oil into the carrots. Put in a serving dish and decorate with your choice of toppings. Cover and put in the fridge to cool. Serve chilled with pitta or Arabic bread.