Carrot Salad with Feta, Parsley and Harissa
| 10 |
20 |
223 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 20 min |
0 min |
4
|
Recipe by Rachel Rickman from Jezebel's Table
Ingredients
|
2 cup grated
|
Carrots
|
|
4 tbsp
|
Olive Oil, Extra Virgin
|
|
1 clove(s)
|
Garlic
(minced)
|
|
1/2 tsp
|
Cumin
|
|
1/2 tsp
|
Paprika
|
|
1/2 tsp
|
Salt
|
|
3 tbsp
|
Lemon juice
|
|
100 gm
|
Feta cheese
|
|
4 tbsp
|
Parsley, fresh
(minced)
|
|
1 tbsp
|
Harissa Paste
|
Instructions
- Toast herbs for just a moment will intensify the flavour
- Mix together all ingredients in a large bowl until well combined
- Optional: Top with crumbled feta
- Serve with a side of Harissa
Nutrition Facts
Per Portion
Calories
223
Calories from fat
175
Calories from saturated fat
49
Total Fat
19.5 g
Saturated Fat
5.5 g
Trans Fat
0.0 g
Polyunsaturated Fat
1.5 g
Monounsaturated Fat
10.7 g
Cholesterol
22.3 mg
Sodium
656 mg
Potassium
225 mg
Total Carbohydrate
8.7 g
Dietary Fiber
2.1 g
Sugars
3.1 g
Protein
4.4 g
Dietary servings
Per Portion
| Milk Alternative |
0.5 |
| Vegetables |
0.9 |
Energy sources
Meal Type(s)
