Morocco

Two lukewarm carrot salads. And they’re not the same. And they both bring something else to the table. They’re both hot. And start from boiled carrots. A delicious part of a mezze or as a side dish.

It is seasoning Michelin star style. One that gives flavor with respect for what it adds flavor to. Distinct, not to be ignored, but certainly not overbearing. Your best friend, your buddy. Who also values you. That is exactly what this chermoula does. With vegetables, with rice, bread or whatever you like. Just enjoy.

I like spicy. Sambal, Madame Jeanettes and Harissa, it’s often on the table with us. Making harissa yourself is already great in itself. The color, the attraction of that jar in the fridge with that amazing deep red color. Seeds of the red peppers that announce the crunchiness. And then a little spoon of it with your meal. If used in a subtle way, a very festive addition.

Sweet, sour, spicy. Yes, I think that ticks all the boxes. Sweet from the vegan honey. Acid of the lemon juice. That delicious subtle wry of the pickled lemon. And then the ginger powder and the turmeric make the picture really interesting and spicy. This way, artichoke hearts are completely empowered. If I were an artichoke heart, I would know it… Then this is the way I would like to be prepared.