Carrot, Feta and Harissa Salad

From issue #6.
Photography by Photography by Simon Devitt.
Carrot, Feta and Harissa Salad


500 grams carrots
4 tablespoons olive oil
1 teaspoon caraway seeds
1 teaspoon cumin seeds
1 teaspoon paprika
2 cloves garlic, crushed
1 teaspoon harissa
1 ½ teaspoons sugar
¼ cup lemon juice
¼ cup fl at leaf parsley, roughly chopped
100 grams feta cheese, crumbled


Peel the carrots and grate them into a large bowl. Heat the oil in a sauté pan over a medium heat. Add the caraway, cumin, paprika, garlic, harissa and the sugar. Cook for 2 minutes then add the lemon juice. Remove from the heat and toss through the carrots. Season to taste and add the parsley. Marinate in the dressing for an hour to infuse the flavours.

Just before serving, gently fold through the feta. Place in a serving bowl and garnish with extra fl at-leaf parsley.
Serve this salad as part of a mezze platter or as an addition to a barbecue meal.