Ommek Houria
Boiled carrots dressed with harissa, garlic and coriander, topped with tuna, capers, olives and egg.
Serves 2 to 3 · 25 min
Per portion
| Calories | 265 kcal |
|---|---|
| Protein | 13.2 g |
| Carbohydrates | 11.7 g |
| Fat | 16.4 g |
| Saturated fat | 2.7 g |
| Sugars | 7.4 g |
| Fibre | 6.8 g |
| Sodium | 1684.8 mg |
Counted from the recipe. Real portions vary with the cook.
Ingredients
- 4 carrots
- 1 mgharfa kbira, chopped parsley
- 1 mgharfa kbira harissa
- 1/2 mgharfa s8ira ground coriander
- 1 mgharfa s8ira, crushed garlic
- 1, hard boiled egg
- 50 g capers
- 50 g canned tuna
- 50 g black olives
- 1 mgharfa kbira olive oil
- 1 mgharfa kbira vinegar
Method
- Boil the carrots in chunks until a knife slides in easily, then drain them well and let the steam escape.
- In a bowl, stir the harissa with the garlic, coriander, olive oil, vinegar and a pinch of salt into a loose red dressing.
- Add the carrots and crush them with a fork, as smooth or as rough as you like it.
- Spread on a plate and finish with tuna, capers, olives, quartered egg and chopped parsley.