Carrot Salad with Harissa, Feta and Mint

I am always in search of a new, interesting salad recipe.  This is especially true this time of year, when winter won’t cease and it feels like eons since fresh produce came out of my garden.

Everyone expects a fabulous main course.  What really takes everyone by surprise is a fabulous salad.

This salad is anything but ordinary.  The base is really just carrots, but the spice mixture, fresh herbs, salty cheese and tangy lemon juice make it, well exciting.

A few notes on harissa.  If you haven’t heard of it (where have you been?) it is a condiment you need to become familiar with.  A red chili paste from North Africa, it has a complex spicy kick, that makes you want to throw your Sriracha out and only serve this with meat, eggs, potatoes…insert almost any food here.

Harissa is still a little difficult to find.  Most international grocery chains will carry it, or you can make your own.

Carrot Salad with Harissa, Feta and Mint
Smitten Kitchen

3/4 pound carrots, peeled, trimmed and coarsely grated
4 tablespoons olive oil
1 crushed clove of garlic
1/2 teaspoon caraway seeds or about half as much, ground (I used seeds but ground them first)
3/4 teaspoon cumin seeds or about half as much, ground (I used the seed but ground them first, again)
1/2 teaspoon paprika
3/4 teaspoon harissa (or to taste, depending on your preferred heat level)
1/2 teaspoon sugar
3 tablespoons lemon juice
2 tablespoons flat leaf parsley, finely chopped
2 tablespoons fresh mint, finely chopped
100 grams feta, crumbled or chopped into bits

In a small pan, cook the garlic, caraway, cumin, 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 mix.

Add the herbs and mix. Leave to infuse for an hour and add the feta just before serving.