Raw Middle Eastern Carrot Salad With Tansy

Simplicity is always the best way, plus lets face it, who doesn't love grated carrot? I remember asking my mum to make it for me as a child, until I discovered the peeler and the grater. I'm pretty sure it was one of the first things I made on my own, although I had it plain and eaten from a bowl with a spoon. 

Old habits die hard, eh?

On my quest to incorporate more middle eastern spices and ideas into my own recipes I came up with this, I know that tansy and caraway seeds are similarly aromatic flavours so why the hell wouldn't they make the perfect combo for this dish? Simple, light and refreshing (well, it was until I added an ungodly amount of harissa!) 

Fiery carrot salad with beautiful spices, foraged and exotic together. 

And FYI if you add a dollop of yoghurt to the finished product and maybe a small amount of finely sliced spring onions, it makes an almost middle eastern slaw-type dish which is completely bastardised but totally yummy.

Ingredients

6 medium carrots, peeled and grated 

1 teaspoon caraway seeds 

1 tablespoon harissa paste 

1/2 tablespoon ground cumin

2 tablespoons cider vinegar

1 teaspoon lemon juice 

Salt 

Olive oil 

1/2 tsp honey

1 flattened tablespoon washed, dried and finely chopped tansy leaves (you want to remove the mid rib as it is too chewy)

1/2 tsp nigella/black onion seeds 

Mix all ingredients in the a bowl and let the flavours marinade for a few hours then serve on it's own or with rocket, or your favourite type of lettuce (I used pea shoots as it was all I had).

This also makes an excellent addition to felafel wraps or in flatbreads with meats or veg.