Carrot Salad with Toasted Spices and Goat Feta

Name: Carrot Salad with Toasted Spices and Goat Feta
Total time: 1200 s
Yield: 6 servings
Cuisine: American
Ingredients: 2 lb rainbow carrots, rinsed and chopped into uniform bite-sized pieces; 1/2 tsp cumin seed; 1/2 tsp coriander seed; 4 Tbsp fresh squeezed lemon juice; 1 tsp fresh ground ginger; 1/4 cup olive oil; 2 Tbsp cilantro, chopped; Pinch salt, pepper, cayenne; Handful pitted olives (green or black), chopped; 1/4 cup goat feta, crumbled

miwhi83 @cook_2531462

Columbus, Ohio

A summer side dish perfect for cookouts and potlucks. Depending on the texture you prefer, mash the carrots or leave them in large pieces.

miwhi83 @cook_2531462

Columbus, Ohio

A summer side dish perfect for cookouts and potlucks. Depending on the texture you prefer, mash the carrots or leave them in large pieces.

Saved

Ingredients

20 mins

6 servings

2 lbrainbow carrots, rinsed and chopped into uniform bite-sized pieces
1/2 tspcumin seed
1/2 tspcoriander seed
4 Tbspfresh squeezed lemon juice
1 tspfresh ground ginger
1/4 cupolive oil
2 Tbspcilantro, chopped
Pinchsalt, pepper, cayenne
Handfulpitted olives (green or black), chopped
1/4 cupgoat feta, crumbled

Saved

Steps

20 mins

1

Chop carrots and place in non-reactive pot filled with water. Add handful of salt and boil, about 10 minutes, until carrots are tender. Strain and leave to cool.
2

Meanwhile, toast cumin and coriander seeds over medium heat until fragrant. Grind with mortar and pestle until fine.
3

Make the dressing. Combine ground seeds, ginger, lemon juice, salt, pepper, and cayenne in small bowl. Whisk in olive oil until emulsified.
4

Mash carrots (be sure to leave some chunks) if preferred. If not, pour dressing over carrots. Add feta, cilantro, and olives and stir to combine.