Serves 6
1 ¼ pounds carrots 3 2-inch long pieces orange peel, removed with a vegetable peeler 2 tablespoons freshly squeezed lemon juice 2 tablespoons freshly squeezed orange juice 1 tablespoon extra virgin olive oil 1 tablespoon sugar ¼ cup chopped fresh flat leaf parsley ¼ teaspoon ground cinnamon ¼ teaspoon toasted ground cumin seed ¼ teaspoon sweet paprika ½ teaspoon finely grated orange zest 4 ounces crumbled sheep feta
Place the whole carrots and orange peel in a pan covered with water by 1-inch. Simmer just until almost tender, about 4 to 8 minutes, depending upon the size of the carrots. Drain and let cool.
Cut the carrots into ½-inch cubes. Combine the carrots, lemon juice, orange juice, olive oil, sugar, parsley, cinnamon, cumin, paprika and orange zest. Season with salt and pepper.
Just before serving, crumble the sheep feta into the salad and toss gently.
P.S. Did You Make This Recipe? I’d love to see it! Just tag #WeirCooking when posting a photo of your recipe on Instagram and make sure to follow me, @chefjoanneweir.
Post your pic and tag @chefjoanneweir on Instagram.We would love to see how yours turned out!
By signing up, you will receive Joanne Weir offers, promotions and other messages. You are also agreeing to Joanne Weir’s Privacy Policy. You may unsubscribe at any time.
Sign up and I'll send you my latest recipes and cooking tips from some of my favorite places!