Carrot Salad with Feta + Nigella Seeds

By Emily Nichols |
December 26, 2014
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Author Notes: This gorgeous middle-eastern inspired carrot salad is an impressive way to use up that half-bag of carrots languishing in the vegetable drawer.Emily Nichols |

Serves: 2-4

  • 6-10 carrots, peeled
  • 4 tablespoons good quality olive oil
  • 2 tablespoons lemon juice (about 1/2 a lemon)
  • 4 cloves garlic, peeled and ground to a paste
  • 1 teaspoon nigella seeds
  • 2 tablespoons chopped parsley
  • 1/3 cup feta, crumbled
  1. Peel carrots and cut into desired shape (thin sticks, coins, or other).
  2. Bring a pot of salted water to a boil (use enough water to submerge carrots by 1 inch).
  3. Cook carrots in boiling water for 3-4 minutes, or until easily pierced with a fork but not yet mushy (cooking time will depend on size of your cuts).
  4. Drain carrots, let cool.
  5. Grind garlic in mortar + pestle until you have a thick paste (adding a pinch of salt helps this along).
  6. Place carrots in serving dish, dress with lemon juice, a few glugs of olive oil, garlic and nigella seeds.
  7. Give it all a stir, top with chopped parsley and feta.
  8. Serve at room temperature.

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