Carrot Salad with Harissa Dressing and Feta

Finally the soccer World Cup started and our bbq is permanently running again on our weekends. We are really enjoying eating noodle salad as accompaniment, but after some time it's getting boring though. So we introduced this carrot salad in our bbq routine. It's a little bit spicy, a nice salty punch given by the feta and refreshing with a good amount of fresh mint. And as a nice addition you load yourself with beta-carotine, which is good for cell-protection that is important during the summer months.

Carrot Salad with Harissa Dressing and Feta serves 4
adapted from smitten kitchen

500g carrots, coarsly grated
100g feta
2 tbsp fresh mint, finely chopped
2 tbsp cilantro, finely chopped

For the dressing:
3 tbsp olive oil
1 glove carlic, crushed
1/2 tsp ground cumin
1/2 tsp ground paprika
3/4 tsp harissa, you can add more or less - to your preferences
1/2 tsp sugar
3 tbsp lemon juice

In a small pan combine oil, garlic, cumin, paprika, harissa and the sugar and cook until fragrant on medium heat. This should take around 1-2 minutes and be careful not to burn it, this happens quite fast. Remove from heat and add the lemon juice and pour over the grated carrots and mix. Now add the herbs and mix again. Let it rest and infuse at least an hour. Finally crumble the feta over the salad and enjoy!

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