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 | www.hungryinlove.com
Ingredients
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6-10
carrots, peeled
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4 tablespoons
good quality olive oil
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2 tablespoons
lemon juice (about 1/2 a lemon)
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4
cloves garlic, peeled and ground to a paste
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1 teaspoon
nigella seeds
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2 tablespoons
chopped parsley
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1/3 cup
feta, crumbled
Directions
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Peel carrots and cut into desired shape (thin sticks, coins, or other).
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Bring a pot of salted water to a boil (use enough water to submerge carrots by 1 inch).
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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).
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Drain carrots, let cool.
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Grind garlic in mortar + pestle until you have a thick paste (adding a pinch of salt helps this along).
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Place carrots in serving dish, dress with lemon juice, a few glugs of olive oil, garlic and nigella seeds.
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Give it all a stir, top with chopped parsley and feta.
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Serve at room temperature.
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