4 large carrots, peeled and chopped into 1-inch pieces
2 tablespoons of olive oil
1 tablespoon white vinegar
1 tablespoon harissa paste
1 teaspoon minced garlic
1 teaspoon minced fresh cilantro
Salt to taste
Suggested garnish: 1 hard-boiled egg sliced into wedges, caperberries, olives, flaked canned tuna packed in oil and chopped Italian parsley
Flatbread or sliced baguette for serving

In medium saucepan over medium-high heat, combine carrot pieces and salted water to cover. Bring to boil. Reduce heat to simmer. Cook 8 to 10 minutes, or until soft. Drain. Transfer to mixing bowl.

Using a fork, coarsely mash carrots in mixing bowl. Stir in olive oil, vinegar, harissa paste, garlic, cilantro and salt. Transfer mixture to serving dish. Top with suggested garnish. Serve with flatbread or sliced baguette.