This traditional Tunisian salad comes from Hafida's book The Tunisia Cookbook (£25, Nomad Publishing).

Hafida says: "This dish is called omek houria (omek means mother and houria means fairy of the sea or mermaid), and its bewitching taste hints that she is a bit of a genie. It makes an ideal vegan dish without the usual toppings of hard-boiled eggs, feta or tuna."

This is a recipe that Hafida shared as part of her guide to Tunisian cuisine. Check it out to learn about the vibrant and diverse flavours from North Africa, including shorbat frik (Tunisian soup) and Tunisian chicken tajin.


  • 500g carrots
  • ½ tsp harissa
  • 2 garlic cloves
  • ½ tsp caraway seeds
  • 4 tbsp olive oil
  • 2 tbsp white wine vinegar
  • pitted black and green olives, capers, diced feta, tuna, hard-boiled eggs, to serve (optional)
  • pitta or Arabic bread, to serve


  • STEP 1

    Peel the carrots and cut them to 1cm thick rounds. Bring a pan of water to the boil and add the carrots – do not put salt in at this stage. Cook until the carrots are really tender, then drain and whizz the carrots in a blender or food processor to a smooth purée, then season.

  • STEP 2

    Dilute the harissa with 1 tbsp of water, then peel and crush the garlic. Mix these with the caraway seeds, the vinegar and oil into the carrots. Put in a serving dish and decorate with your choice of toppings. Cover and put in the fridge to cool. Serve chilled with pitta or Arabic bread.

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