This dish is so flavorful, earthy, and natural- it reminds me
of an authentic Mediterranean salad. You know, the kind devoured
somewhere in Greece, or Israel, or Morocco. You’ll totally understand
what I’m saying once you take a bite of this!
3/4 pound carrots, peeled, trimmed, and coarsely grated (I used a food processor with the appropriate blade)
4 tablespoon olive oil
1 garlic clove, minced
1/2 teaspoon caraway seeds
3/4 teaspoon cumin seeds
1/2 teaspoon paprika
1 teaspoon harissa paste
1 lemon, juiced
2 tablespoons cilantro, finely chopped
2 tablespoons fresh mint, finely chopped
1/4 cup crumbled vegan feta (I found some at Whole Foods)
In a pan over medium heat saute the garlic, caraway, cumin, paprika and harissa in the oil for two minutes. Remove from heat, whisk in the lemon juice, then add in the herbs. Pour over the carrots and toss to coat, lastly add the feta, toss, serve.
Adapted from Deb Perelman, 'who adapted it a bit from a reader, who adapted it from her mother, who adapted it, most likely, she said, from Cuisine Magazine'
3/4 pound carrots, peeled, trimmed, and coarsely grated (I used a food processor with the appropriate blade)
4 tablespoon olive oil
1 garlic clove, minced
1/2 teaspoon caraway seeds
3/4 teaspoon cumin seeds
1/2 teaspoon paprika
1 teaspoon harissa paste
1 lemon, juiced
2 tablespoons cilantro, finely chopped
2 tablespoons fresh mint, finely chopped
1/4 cup crumbled vegan feta (I found some at Whole Foods)
In a pan over medium heat saute the garlic, caraway, cumin, paprika and harissa in the oil for two minutes. Remove from heat, whisk in the lemon juice, then add in the herbs. Pour over the carrots and toss to coat, lastly add the feta, toss, serve.
Adapted from Deb Perelman, 'who adapted it a bit from a reader, who adapted it from her mother, who adapted it, most likely, she said, from Cuisine Magazine'
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