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. 

Recipe by: Smitten Kitchen
Serves: serves 4
Prep Time: Quick & Easy


3/4 pounds carrots, peeled, trimmed and coarsely grated

4 tablespoons extra virgin olive oil

1 crushed clove of garlic

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

3 tablespoons parsley, finely chopped

2 tablespoons mint, finely chopped

100 g goat feta, crumbled or chopped into bits

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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.