Ingredients

• 500 g carrots
• 2 lemons
• 1 tsp Harissa
• salt
• a drizzle of sunflower oil

Peel the carrots and cut them into thin rounds. Cut the lemons into thin slices as well, then cut each slice into quarters. Mix the raw carrot rounds, the lemons, the salt, the Harissa and the oil together. Keep refrigerated.