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Carrot Salad with Harissa, Feta and Mint

yield: 4 total time: 50 minutes
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Ingredients

  • 3/4 pound carrots peeled, trimmed and coarsely grated
  • 4 tablespoons olive oil
  • 1 garlic crushed clove of
  • 1/2 teaspoon caraway seeds or about half as much, ground, I used seeds but ground them first
  • 3/4 teaspoon cumin seeds or about half as much, ground, I used the seed but ground them first, again
  • 1/2 teaspoon paprika
  • 3/4 teaspoon harissa for a solid kick of heat; adjust yours to taste, and to the heat level of your harissa
  • 1/2 teaspoon sugar
  • 3 tablespoons lemon juice
  • 2 tablespoons flat leaf parsley finely chopped
  • 2 tablespoons fresh mint finely chopped
  • 100 grams feta crumbled or chopped into bits

Nutrition

  • Calories : 230 calories
  • Carbohydrate : 12 grams
  • Cholesterol : 20 milligrams
  • Fat : 19 grams
  • Fiber : 3 grams
  • Protein : 5 grams
  • SaturatedFat : 6 grams
  • Sodium : 360 milligrams
  • Sugar : 6 grams
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