This recipe is from the food blog “Alexandra Cooks” and is such a lovely combination of flavors and textures, especially served with garlic rubbed ciabatta toast.
3/4 lb. carrots, scrubbed, root ends trimmed, but unpeeled
1 tsp cumin seeds
2 cloves of garlic, minced
Harissa to taste, I use about 1/4 cup of homemade Harissa, but I suggest starting with a teaspoon if using store-bought.
1/2 tsp sugar
½ tsp kosher salt
1/4 cup olive oil
3 tbsp lemon juice (from about 1 lemon)
½ cup finely chopped flat leaf parsley or cilantro or a mix of the two
1 avocado, halved and thinly sliced
Send the carrots down the chute of your food processor with the shredder attachment in place. Transfer shredded carrots to a large bowl. Alternatively, coarsely grate with a box grater.
In a small saucepan, toast the cumin seeds over medium heat until they begin to darken and smell fragrant. Add the garlic, Harissa, sugar, salt, and olive oil, and bring to a sizzle. Cook until fragrant, about one to two minutes. Remove pan from the heat and add the lemon juice.
Pour the dressing over the carrots and mix. Add the herbs and mix again.
Add the avocado, if using, and toss again. Serve immediately or let stand for an hour or so before serving.
Note: If you would like to make this ahead of time, hold the avocado until just before serving.