Thursday, May 23, 2013

Addictive Carrot-Feta Salad









Catagory: Salads
Difficulty: Easy-ish
Very Healthy

This is so good it should be registered as an addictive substance. My daughter brought something similar to this to our last Mother's Day Barbeque. It's her new "go-to" pot-luck salad. It can be yours, too, if you have a good food processor with a grating attatchment! The taste is very unusual because of the cumin and the Harrisa. Harissa is sort of a chili paste mixed with with garlic, coriander, salt and cumin. It's extremely inexpensive--but make your own by finding a recipe online if you don't have a specialty store nearby. Very Middle Eastern, very pretty, very YUM!  Adapted  from "Smitten Kitchen.com" which acknowledges Cuisine Magazine.

Ingredients:

1 pound carrots, peeled, trimmed and coarsely grated ( I used a pack of peeled baby carrots)
1/2  C sliced black olives (drained)
4 tablespoons olive oil
1 crushed clove of garlic
3/4 teaspoon ground cumin
1/2 teaspoon paprika
3/4 teaspoon Harissa (very hot--don't use heaping spoonfuls!)
1/2 teaspoon sugar
3 T lemon juice
1/4 C flat leaf parsley, finely chopped
1/4 C fresh mint, finely chopped
1/2 C fresh coriander, finely chopped
2/3 C crumbled feta

Directions:

Saute garlic, cumin, paprika, harissa and sugar in the oil until fragrant, about one to two minutes in a small pan. Remove from heat. Throw in  lemon juice and a pinch of salt. Add to carrots and sliced olives. Add the herbs and toss with a fork.  Put in refrigerator for at least an hour to meld the flavors and add the feta just before eating. Please serve the same day as you make it. It's fabulous but does not age well!

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