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Carrot Salad With Harissa, Feta And Mint

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Nutrition per serving    (USDA % daily values)
CAL
231
FAT
62%
CHOL
11%
SOD
23%

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Ingredients for 4 servings

3/4 pound carrots, peeled, trimmed and coarsely grated

4 tablespoons olive oil

1 crushed clove of garlic

1/2 teaspoon caraway seeds or about half as much, ground (I used seeds but ground them first)

3/4 teaspoon cumin seeds or about half as much, ground (I used the seed but ground them first, again)

1/2 teaspoon paprika

3/4 teaspoon harissa (for a solid kick of heat; adjust yours to taste, and to the heat level of your harissa)

1/2 teaspoon sugar

3 tablespoons lemon juice

2 tablespoons flat leaf parsley, finely chopped

2 tablespoons fresh mint, finely chopped

100 grams feta, crumbled or chopped into bits

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