To be honest, I’m not a big carrot salad fan. I like carrots, don’t get me wrong. It’s just like a banana – so portable! So healthy! So delicious, and so crunchy…OK, maybe not so much the last part. But carrot salad. Hm. I’m always worried it will have things like raisins in it, and while I love me a raisin and all its dried fruity brethren, I prefer, nay insist upon keeping them at least 10 cm away from any savoury thing at all times.
This carrot salad however, is a different beast entirely from those raisiny 70s numbers. Not that I’ll judge you if you like them or anything. I mean, my best friend likes dried fruit in rice. RICE! My mum has been known to put fruit, actual fruit, in salad and I still think they’re both quite good people despite that. Open-minded right?
This carrot salad is spicy and herby and evocative. It’s what baby carrots aspire to be when they grow up.
Are you a fruit in savoury things lover…or hater?
Carrot Salad with Harissa, Feta and Mint
I got this recipe from my mum ages ago and have made it ever since. She probably got it from Cuisine magazine, knowing her. It’s pretty flexible, I’m sure it would be great with other herbs (coriander maybe?) or spices (sumac and cut down on the lemon?) instead and it lasts a few days happily improving with age in the fridge. If you leave out the cheese, it would be vegan too.
500 grams grated carrots
4 tablespoons olive oil
2 crushed cloves of garlic
1 teaspoon each: caraway seeds, cumin seeds, paprika, harissa, sugar
30 ml (1/4 cup) lemon juice
1/4 cup of flat leaf parsley, chopped
15 leaves of mint, minced
100 grams feta, cubed
Saute the garlic, caraway, cumin, paprika, harissa and sugar in the oil for a couple of minutes over medium heat until fragrant.
Remove from heat and add the lemon juice.
Pour over the carrots and mix.
Add the herbs and mix.
Leave to infuse for an hour and add the feta before serving.