Spicy Carrot Salad

By Sarah-Lyn

Ingredients

• Ingredients - part one
• 1.5 lbs carrots, sliced thin in the food processor
• 3 cloves garlic, peeled
• 2 tsp sugar
• Kosher salt and black pepper, to taste
• 2 tsp caraway seeds
• 1 tsp cumin seeds
• 2 tbsp olive oil, plus more for drizzling
• Ingredients - part two
• 1 tsp harissa or to taste
• 12 good quality black olives, pitted (I used sliced kalamatas)
• 1/4 lb feta cheese, crumbled
• 1/4 cup chopped cilantro
• drizzle olive oil
• more Kosher salt and black pepper to taste

Details

Adapted from livinginthekitchenwithpuppies.blogspot.com

Preparation

Step 1

Place every ingredient in part one in a wide saucepan and just cover with water.

Bring to a boil on medium/high heat. Reduce to medium and simmer for 15 minutes.

Carefully remove carrots and seasonings with a slotted spoon and place into a heat-proof bowl. Let cool.
Find the garlic cloves, mince them and add them back to the carrots.
Add in the ingredients from list two and gently toss.

Can be made ahead by several hours or even the night before.

Houria can be served cold or room temperature.

Great with grilled meats! Especially Greek, Middle Eastern, North African or similarly spiced fare.