CARROT****Tunisian Carrot Salad with Harissa and Feta Cheese

By

I liked this a lot. Dan didn't care too much for it but I think it might go over better in warm weather

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  • 4

Ingredients

  • 2 cups shredded carrots
  • 1 garlic clove, chopped
  • 1/2 tsp cumin seeds
  • sea salt to taste
  • 1/2 tbsp. harissa
  • 1 tbsp. water
  • 8 black olives, pitted and halved
  • 2 oz. light feta cheese, crumbled
  • 2 tbsp. extra virgin olive oil
  • 1 tbsp. red wine vinegar

Preparation

Step 1

* In a mortar, pound the garlic to a paste with the cumin seeds and salt. Dilute the harissa with water.

* In a bowl combine the carrots, garlic/caraway paste and diluted harissa. Mix together well. Add the oil and vinegar and toss once more to mix well. Sprinkle the cheese and olives over the top. Set aside at room temperature for at least 30 minutes to develop the flavors. Stir again before serving.

* n.b. The recipe calls for cutting the carrots into rounds and then blanching them for five minutes and chopping coarsely. Make a judgment call on whether you think the bagged, shredded carrots need blanching.

*NUTRITION:*

* Calories - 128.6
* Fat - 10.5
* Sat Fat - 2.7
* Carbs - 6.2
* Fibre - 1.9
* Protein - 4

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