Carrot Salad with Harissa, Feta and Mint

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