Scale
Ingredients
- 1/4 cup extra-virgin olive oil
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- a hefty pinch of salt
- 1 heaping teaspoon harissa
- 1 pound carrots, grated (about 4 cups)
- 1/4 cup mixed olives, chopped
- 1/4 cup chopped fresh cilantro
- 1/4 cup crumbled feta (optional)
Instructions
- In the bottom of a large bowl, combine the olive oil, lemon juice, cumin, paprika, coriander, cinnamon, salt and harissa. Toss in the carrots, olives and cilantro, until the salad is well-coated.
- Cover and refrigerate for at least 2 hours, so that the flavors meld. Serve chilled or at room temperature.