Zucchini Salad with Harissa, Feta, and Mint
Adapted from Smitten Kitchen's Carrot Salad, which used 3/4 lb carrots instead of zucchini. Mixing one zucchini and 4 carrots would work well and be quite colourful! Feel free to add olive, dried fruit (cherries or apricots), and nuts (pistachios would be especially nice).
Harissa: Is a North African chile paste that has become so popular, we were tickled to find it all over tables in Paris two years ago, right next to the Dijon mustard. There is almost nothing it doesn’t make more delicious: eggs, potatoes, stews, couscous, sandwiches and more, and there are almost as many recipes as there are people who consume it. Most boil down to hot chiles ground with garlic, cumin, coriander, caraway and olive oil, often with a smidge of sundried tomatoes.
3/4 lb zucchini, seasonal variety of the week
4 tablespoons extra virgin olive oil
1/2 teaspoon ground caraway
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 (or orange juice)
100 grams goat feta (crumbled or chopped into bits)Shop this recipe
Prep: Peel, trim and either thinly slice zucchinis (about 2 medium) into rounds or thinly sliced into ribbons on a mandolin [If using carrots, coarsely shred or thinly slice into ribbons].
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.Pour over the zucchini and mix. Add the herbs and mix.
3. Leave to infuse for 30 minutes and add the feta before eating.