Meet SoupAddict’s Latest Addiction
SoupAddict is not sure that normal people get addicted to carrots. Soup, yes. Carrots, not so much.
But SoupAddict has never claimed to be normal, so, she’s not surprised at all that most people pine and claw for dark chocolate and salted caramel, while she craves this.
Fresh, shredded carrots doused in spices, tossed with mint and parsley, then topped with feta cheese. Try not to become addicted. (But frankly, I think mothers everywhere would approve if you got hooked on this concoction.)
Carrot Salad with Harissa
|Adapted from smittenkitchen.com|
|1||pound||carrots, peeled, trimmed and coarsely grated or shredded|
|1/2||pound||radishes, thinly sliced or shredded|
|1||clove||clove of garlic, crushed|
|3/4||teaspoon||caraway seeds (or about half as much in ground form)|
|1||teaspoon||cumin seeds (or about half as much in ground form)|
|1||teaspoon||coriander seeds (or about half as much in ground form)|
|3/4||teaspoon||harissa (for a solid kick of heat; adjust yours to taste, and to the heat level of your harissa)|
|3||tablespoons||lemon juice (about one lemon)|
|2||tablespoons||flat leaf parsley, finely chopped|
|2||tablespoons||fresh mint, finely chopped|
|feta cheese, crumbled or chopped into bits|
Place carrots and radish shreds in a medium size bowl. In a small sauté pan, cook the garlic, caraway, cumin, coriander paprika, harissa and sugar 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 radishes and mix. Add the herbs and mix. Leave to infuse for an hour and top with the feta before eating.