Carrot Salad (with Harissa, Feta and Mint)
A terrific salad to add to the summer (or anytime) line-up. Borrowed from Smitten Kitchen, fresh garden carrots really take this to the next level – enjoy!
3/4 lb. carrots, peeled if necessary and coarsely grated
4 T. olive oil AND 1 clove of garlic, minced
1/2 t. caraway seeds AND 3/4 t. cumin seeds
1/2 t. EACH paprika AND sugar
3/4 t. harissa (or more or less according to taste and the heat of your harissa)
3 T. lemon juice AND a pinch of salt
2 T. EACH fresh parsley AND fresh mint, all finely chopped
100 g crumbled feta (or more if you wish!)
In a small skillet, heat up the olive oil and sauté the garlic, caraway and cumin seeds, paprika, sugar and harissa for a couple of minutes. Remove the skillet from the heat and add the lemon juice and salt. Put all of the grated carrots into a bowl and pour the hot mix over top. Give the carrots a stir, add the herbs and stir again, then leave the salad to sit and marinate for about an hour to infuse the flavors.
Top with the feta and dive in! We loved this with our burgers!