SPICY CARROT SALAD
6 large carrots [700g]
3 tablespoons sunflower oil
1 large onion [300g]
1 tablespoon Pilpelchuma
[or 2 tablespoons Harissa]
½ teaspoon ground cumin
½ teaspoon ground caraway seeds
½ teaspoon sugar
3 tablespoons cider vinegar
¾ teaspoon salt
arugula
_ peel carrots
_ place in a large saucepan
_ cover with water and bring to a boil
_ reduce heat, cover and simmer for 20 minutes
[until carrots are just tender]
_ drain and put aside until cool enough to handle
_ finely chop onions
_ heat half the oil in a frying pan
_ add onions and cook over medium heat for 10 minutes
[until golden brown]
_ cut carrots into 5mm slices
_ combine carrots with onions in a large bowl
_ add Pilpelchuma [Harissa], cumin, caraway, salt, sugar, vinegar and the remaining oil
_ toss well
_ leave aside for at least 30 minutes
[for the flavors to mature]
_ arrange salad topped with arugula
WÜRZIGER KAROTTENSALAT
6 große Karotten [700g]
3 Esslöffel Sonnenblumenöl
1 große Zwiebel [300g]
1 Esslöffel Pilpelchuma
[oder 2 Esslöffel Harissa]
½ Teelöffel gemahlener Kreuzkümmel
½ Teelöffel gemahlener Kümmel
½ Teelöffel Zucker
3 Esslöffel Apfelessig
¾ Teelöffel Salz
Rucola