Carrot Salad with Harissa, Feta and Mint

by Anne Maxfield on June 22, 2012

Serves 4
Prep time 15 minutes
Dietary Vegetarian
Meal type Salad, Side Dish
Misc Serve Cold
The Accidental Locavore shares this recipe for an easy carrot salad with a spicy kick from harissa. A quck side dish or salad recipe.


  • 3/4lb carrots, peeled, trimmed and coarsly grated
  • 4 tablespoons olive oil
  • 1 clove garlic, finely minced
  • 1/2 teaspoon ground corriander
  • 3/4 teaspoons ground cumin
  • 1/2 teaspoon paprika (I used hot smoked paprika just for fun)
  • 3/4 tablespoons harissa (for a solid kick of heat; adjust yours to taste, and to the heat level of your harissa)
  • 1/2 teaspoon sugar
  • 3 tablespoons lemon juice
  • 2 tablespoons parsley, finely chopped
  • 2 tablespoons fresh mint, finely chopped
  • 1/4 cup crumbled feta cheese


Step 1
In a small sauté pan over medium low heat, cook the garlic, coriander, cumin, 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, add the herbs and mix well.
Step 2
Leave the salad to marinate for an hour at room temperature. Just before serving, add the crumbled feta. Serve and enjoy!

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