master

There’s nothing better than a recipe that gives you a feeling of promise, especially when it involves something as mundane as carrots. Yes, carrots. I mean, just when I thought I’d done…

carrot salad with harissa, feta and mint

carrots, peeled, trimmed and coarsely grated

olive oil

crushed clove of garlic

caraway seeds or about half as much, ground (I used seeds but ground them first)

cumin seeds or about half as much, ground (I used the seed but ground them first, again)

paprika

harissa (for a solid kick of heat

sugar

lemon juice

flat leaf parsley, finely chopped

fresh mint, finely chopped

grams feta, crumbled or chopped into bits

In a small sauté pan, cook the garlic, caraway, 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 and mix. Add the herbs and mix. Leave to infuse for an hour and add the feta before eating. With a fork.

Harissa: Is a North African chile paste that has become so popular, we were tickled to find it all over tables in Paris two years ago, right next to the Dijon mustard. There is almost nothing it doesn’t make more delicious: eggs, potatoes, stews, couscous, sandwiches and more, and there are almost as many recipes as there are people who consume it. Most boil down to hot chiles ground with garlic, cumin, coriander, caraway and olive oil, often with a smidge of sundried tomatoes. You can make your own (I’ve been eying this recipe for some time) or you can buy some (I brought home this brand, which we love). The adavantage of making your own, as always, is that you can adjust the recipe to suit your tastes and desired level of heat.