Carrot Salad with Harissa, Feta and Mint
We played with this recipe last week, substituting zucchini for carrots. Try it again with carrots this week – maybe even with some julienned mango for a sweeter take.
4 tablespoons extra virgin olive oil
1/2 teaspoon caraway seeds or about half as much, ground (i used seeds but ground them first)
3/4 teaspoon whole cumin seed or about half as much, ground (i used the seed but ground them first, again)
1/2 teaspoon paprika
3/4 teaspoon harissa (for a solid kick of heat; adjust yours to taste, and to the heat level of your harissa)
1/2 teaspoon sugar
3 tablespoons pure lemon juice
100 g goat feta, crumbled or chopped into bitsShop this recipe
1. In a small sauté pan, cook the garlic, caraway, cumin, paprika, harissa and sugar in the oil until fragrant, about one to two minutes.
2. Remove from heat and add the lemon juice and a pinch of salt.
3. Pour over the carrots and mix. Add the herbs and mix.
4. Leave to infuse for an hour and add the feta before eating. With a fork.