Carrot, Feta and Harissa Salad
Photography Photography by Simon Devitt.
INGREDIENTS
500 grams carrots
4 tablespoons olive oil
1 teaspoon caraway seeds
1 teaspoon cumin seeds
1 teaspoon paprika
2 cloves garlic, crushed
1 teaspoon harissa
1 ½ teaspoons sugar
¼ cup lemon juice
¼ cup fl at leaf parsley, roughly chopped
100 grams feta cheese, crumbled
METHOD
Peel the carrots and grate them into a large bowl. Heat the oil in a sauté pan over a medium heat. Add the caraway, cumin, paprika, garlic, harissa and the sugar. Cook for 2 minutes then add the lemon juice. Remove from the heat and toss through the carrots. Season to taste and add the parsley. Marinate in the dressing for an hour to infuse the flavours.
Just before serving, gently fold through the feta. Place in a serving bowl and garnish with extra fl at-leaf parsley.
Serve this salad as part of a mezze platter or as an addition to a barbecue meal.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.