Harissa Carrot Ribbon Salad with Roquefort

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Create an amazing side dish with this simple carrot salad with blue cheese and fresh herbs. A simple vegetable peeler turns carrots into beautifully thin ribbons, then marinated in a hot, garlicky, lemony and mildly sweet dressing. Try it with roasted chicken, fish or even tofu if you prefer a meatless meal.

750 g Carrots, peeled into ribbons
2 tbsp Olive oil
50 g Harissa paste (homemade or storebought)
2 Garlic cloves, minced
Juice and zest of 1 organic lemon
1 tbsp Maple syrup
Sea salt to taste
Fresh herbs chopped
120 g Roquefort

With a vegetable peeler, thinly slice the carrots into long ribbons and place into a bowl.
Heat the olive oil in a small skillet. Add in the Harissa and minced garlic. Stir until fragrant. Add the lemon juice, maple syrup and salt and fry for another minute.
Pour the Harissa mixture over the carrots and toss well. Add the chopped herbs and Roquefort cheese. Allow to stand for 30 minutes and serve.

Harissa Carrot Ribbon Salad with Roquefort

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