Carrot, Feta & Walnut Salad 

Leftovers are a delicious addition to any packed lunch.

Serves 4-6 as side dish

2 large (about 200g each) carrots, peeled and coarsely grated – you should have 2-3 cups
100g Origin Earth Feta, crumbled
½ cup chopped walnuts, toasted
¼ cup chopped flat leaf parsley
salt and freshly ground black pepper, to taste
SPICY DRESSING
¼ cup olive oil
2 shallots, finely chopped
1 clove garlic, crushed
1 tsp harissa paste, or to taste
½ tsp fennel seeds
½ tsp cumin seeds
½ tsp sweet smoked paprika
¼ cup lemon juice

1              To make dressing, place oil, shallots, garlic, harissa paste, fennel and cumin seeds and paprika in a small frying pan over a low heat and cook for 5-10 minutes or until fragrant. Remove pan from heat, add lemon juice and mix to combine.

2              Pour dressing over carrots and toss to combine. Add parsley and toss again. Cover and set aside at room temperature for at least 1 hour. Just prior to serving, season to taste with salt and freshly ground black pepper, then scatter with feta and walnuts.