Carrot Salad with Harissa, Feta and Mint

Return to This Week’s Menu

Carrot Salad with Harissa, Feta and Mint

Serves 4  | Prep Time: 10 minutes | Cook Time: 5 minutes

 A simple carrot salad that goes with anything.


  • 3/4 pound carrots, peeled, trimmed and coarsely grated
    4 tablespoons olive oil
    1 crushed clove of garlic
    1/2 teaspoon caraway seeds or about half as much, ground (if you don’t use caraway much in your cooking just omit it.
    3/4 teaspoon cumin seeds or about half as much, ground 
    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 honey or maple syrup
    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

Chef Tips



In a small sauté pan, cook the garlic, caraway, cumin, paprika, harissa and honey (or maple syrup) in the oil until fragrant, about one to two minutes. 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 an hour and add the feta before eating.