Moroccan Radish & Carrot Salad
1/2 pound radishes, grated or chopped
1/2 pound carrots, grated
3 tablespoons olive oil
1 1/2 teaspoons ras el hanout/span>
1 teaspoon smoked paprika
1/2 teaspoon sugar
1 teaspoon Harissa
1 tablespoon lemon juice (or 2 teaspoons preserved lemons – if using, leave out the salt below)
1/2 teaspoon salt
12 fresh mint leaves, chopped
1 tablespoon fresh chives, chopped
1 handful young greens, such as spinach or arugula, sliced chiffonade
2 ounces feta cheese, crumbled
1 palmful pepitas
Place the grated radishes and carrots in a large mixing bowl and set aside.
Heat the oil in small skillet over medium until shimmering. Add the ras el hanout, paprika, sugar and harissa. Stir for about a minute — the spices will sizzle and pop — then remove pan from heat. Add the lemon juice and salt.
Pour the spice-infused oil over the radishes and carrots and toss to evenly coat.
Sprinkle the mint, chives and young greens over the salad and toss again.
Top with feta cheese and pepitas before serving.