Moroccan Carrots with Harissa and Feta
- 12 whole carrots, peeled
- 1 tbsp Harissa, more or less depending how spicy you like it
- ¼ c Extra Virgin Olive Oil
- 6 large cloves of garlic, pressed
- 2 tbsp White Modena Vinegar
- 1 lemon, segmented with juice
- ½ c cilantro, chopped
- ¼ c mint, chopped
- ¼ c feta
- salt and pepper to taste
In a pot of boiling salted water, blanch carrots for 5-7 minutes until just tender ensuring there is still a little crunch in the center. Drain and cool.
In a small bowl, whisk together harissa, extra virgin olive oil, garlic and vinegar.
Plate carrots on a rimmed serving dish and dress with harissa mixture, followed by segmented lemon and juice.
Top with cilantro, mint, feta and a pinch of salt and pepper just before serving.
Anna’s Tip: For even bigger flavor, make a day in advance through step 3 and let the carrots marinate in the fridge.
Recipe developed by Chef Anna Rossi
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