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Ingredients
  • water
  • Kosher salt
  • 2 lb carrots, peeled and cut into medallions
  • 1 celery stalk, chopped
  • ¾ tsp harissa spice
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp sweet paprika
  • 1 to 2 garlic cloves, minced
  • 1 celery stick finely chopped
  • ½ cup chopped fresh cilantro (mint or parsley would work as well)
  • 1 to 2 tablespoon fresh lemon juice
  • 3 tbsp Extra virgin olive oil (I used Early Harvest Greek extra virgin olive oil)
  • 3 tbsp toasted sesame seeds, optional
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