Carrot & Harissa Salad
This Carrot & Harissa Salad beautifully demonstrates the lovely sweetness of the raw carrot. Tossed with herbs and feta, this colorful salad gets a zesty punch from a touch of harissa.
Servings 4 servings
Ingredients
- 1 pound carrots , peeled, trimmed and coarsely grated or shredded
- 1/2 pound radishes , thinly sliced or shredded
- 4 tablespoons olive oil
- 1 clove clove of garlic , crushed
- 3/4 teaspoon caraway seeds (or about half as much in ground form)
- 1 teaspoon cumin seeds (or about half as much in ground form)
- 1 teaspoon coriander seeds (or about half as much in ground form)
- 1/2 teaspoon smoked 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 lemon juice (about one lemon)
- 2 tablespoons flat leaf parsley , finely chopped
- 2 tablespoons fresh mint , finely chopped
- feta cheese , crumbled or chopped into bits
Instructions
- Place carrots and radish shreds in a medium size bowl.
- In a small sauté pan, cook the garlic, caraway, cumin, coriander paprika, harissa and sugar in the oil until fragrant, about one to two minutes. Remove from heat and add the lemon juice and a pinch of salt.
- Pour over the carrots and radishes and mix. Add the herbs and mix. Leave to infuse for an hour and top with the feta before eating.