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MOROCCAN CARROTS featuring Hells Breath Harissa

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  • Complexity: easy


  • 6 med. carrots (approx 450g)
  • juice of 1 lemon
  • ¼ cup coriander leaves
  • 1 tablespoon olive oil
  • 1 teaspoon Hells Breath Harissa (or to taste)


  1. Slice carrots, and steam or micro wave till slightly softened. 

  2. Transfer to a pot with the olive oil and chopped onion and cook for approx. 10 minutes. Do not over cook. The carrots should not be allowed to go mushy. 

  3. Add the harissa, lemon juice and a pinch of sugar before you take them off the heat.

  4. Toss the coriander leaves through.

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I am wondering the closest places I can source your tomato sauce. I can't live without it! Please help!

Cheers, Adam