Friday, November 22, 2019

Spicy Carrot Salad with Mint and Feta

Made this Spicy Carrot Salad with Mint and Feta in my Sur la Table cooking class. I found out I’m called a baby spice girl, because I can not handle spicy foods, period! This has harissa in it and boy a little will go a long way. I couldn’t even taste carrots in this salad and if I made it again I’d add maybe 1/2 teaspoon, maybe. Serves 4 Total Time: 30 minutes 


1/4 cup extra-virgin olive oil 
3 cloves garlic, minced
1 teaspoon cumin seeds 
1/2 teaspoon caraway seeds, ground 
1 teaspoon harissa
1/4 teaspoon ground cinnamon 
1 teaspoon sweet paprika 
1 tablespoon honey 
1/4 cup lemon juice 
1 preserved lemon rind, minced 
Salt and pepper, to taste 
4 cups carrots, peeled and shredded 
1/4 cup fresh cilantro, finely chopped 
1/4 cup fresh flat-leaf parsley, finely chopped 
1/2 cup fresh mint, finely chopped 
4 oz feta cheese, crumbled 


In a small skillet over medium heat add the oil, when shimmering add the garlic, cumin, caraway and harissa. Cook until fragrant, about 1 minute. Remove from heat then add the cinnamon, paprika, honey, lemon juice and preserved lemon rind; season with salt and pepper, to taste. 

In a large bowl add the shredded carrots, herbs and feta; pour dressing over and toss to combine. Easy Peasy! 

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