Moroccan Carrots with Harissa and Feta Recipe

INGREDIENTS:

• 12 Whole carrots, peeled
• 1 TBS harissa, more or less depending on how spicy you like it
• 1/4 Cup extra virgin olive oil
• 6 Large cloves of garlic, pressed
• 2 TBS white modena vinegar
• 1 Lemon, segmented with juice
• 1/2 Cup cilantro, chopped
• 1/4 Cup mint, chopped
• 1/4 Cup feta
• Salt and pepper to taste

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PREPARATION:

1. In a pot of boiling salted water, blanch carrots for 5-7 minutes until just tender to ensure there is still a little crunch in the center. Drain and cool.

2. In a small bowl, whisk together harissa, extra virgin olive oil, garlic and vinegar.

3. Plate carrots on a rimmed serving dish and dress with harissa mixture, followed by segmented lemon and juice.

4. Top with cilantro, mint, feta and a pinch of salt and pepper just before serving.

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Anna’s Tip: For an even bigger flavor, make a day in advance through step 3 and let the carrots marinate in the fridge.

Watch below to make this recipe step-by-step with Anna Rossi!