Carrot Salad with Harissa

Adapted from Smitten Kitchen

So, this is a great spring salad, in my opinion. The carrots are sweet, the Harissa is spicy, and it is so good. Eat it on a sandwich, or a pita pocket with either of these Lamb Meatball recipes (Deb's Meatballs or Molly's Meatballs adapted from Deb's). Personally I prefer Molly's version, because I'm a very busy woman and I haven't got all day (won't cost much, just your voice) and she omits a step. Back to the carrot salad: try it. You will love it and never think of carrots in the same way again.

  • 3/4 lb. carrots, peeled, trimmed and grated
  • 4 Tbsp. Harissa Infused Olive Oil
  • 1 clove garlic, minced
  • 1/4 tsp. ground coriander (The original recipe calls for ground caraway seeds)
  • 1/2 tsp. ground cumin
  • 1/2 tsp. paprika
  • 1/2 tsp. sugar
  • 3 Tbsp. fresh lemon juice
  • 2 Tbsp. chopped fresh parsley
  • 2 Tbsp. chopped fresh mint
  • Feta, as much as you'd like

In a small frying pan, over medium heat, cook olive oil, garlic, coriander (or caraway), cumin, paprika and sugar until fragrant, about 1-2 minutes. Remove from heat, add lemon juice and a pinch of salt. Pour over your grated carrots that are eagerly awaiting in a medium bowl. Add herbs and mix well.  Let marinate for 1 hour, add the feta and enjoy!

A photo of olives ripening in the sun Certified Ultra Premium Extra Virgin Olive Oil