Harissa Carrot salad with Feta cheese

Course Salad, Side Dish, Vegetarian
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 -6
Author Alida Ryder


  • 1 kg carrots peeled
  • 2 tablespoons oil
  • 50 g Harissa paste
  • 1 garlic clove minced
  • juice and zest of 1/2 lemon
  • 2 teaspoons sugar
  • salt to taste
  • fresh parsley
  • 200 g Feta cheese crumbled


  • With a vegetable peeler or mandolin, thinly slice the carrots into long ribbons and place into a bowl.
  • Heat the oil in a small frying pan and fry the garlic and Harissa until fragrant. Add the lemon juice, sugar and salt and fry for another minute.
  • Pour the Harissa mixture over the carrots and toss well.
  • Add the parsley and the Feta cheese.
  • Allow to stand for up to an hour and serve.