By Darina Allen
When Claudia Roden taught here some years ago she showed us how to make this Spicy Carrot Puree and also the Roast Peppers and Chick Peas. A peppery Tunisian salad called Omi Houriya.
1½lb (750g) carrots
4 tbsp extra virgin olive oil
3 tbsp wine vinegar
2 garlic cloves, crushed
1 tsp harissa or to taste or 1 teaspoon paprika and a good pinch of chilli pepper
1½ tsp ground cumin or caraway seeds
Peel carrots and cut into large pieces. Boil in salted water until tender, then drain and mash with a fork or chop them. Add rest of the ingredients. Serve cold.
Optional Garnishes 6 black olives4 oz (100g) fetta cheese cut into small cubes.