For ➍300 g carrots, peeled, trimmed & coarsely grated
4 tbs olive oil
1 crushed clove of garlic
½ ts caraway seeds (¼ when ground)
¾ ts cumin seeds (⅓ when ground)
½ ts paprika
¼ ts harissa paste*
½ ts sugar
3 tbs lemon juice
2 tbs flat leaf parsley, finely chopped
2 tbs fresh mint, finely chopped
100 g feta, crumbled or chopped into bits
In a small sauté pan, cook the garlic, caraway, cumin, paprika, harissa and sugar in the oil until fragrant, about 2 m.
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 1 h.
Add the feta.
*Use harissa or red pepper powder instead.
