Summer Carrot Salad

The first time I saw this salad I was in Tunisia. It was a stop along the way on a long Mediterranean cruise we took.   Based on a memory my Summer Carrot Salad does rise to any occasion.  A lot of Tunisian food is spicy.  What takes hold of you are the colours, aromas and flavours. That same day in Tunisia we ate an array of seafood and more fresh salads.  What struck me the most was the simplicity of the ingredients and the foods.

I always have an abundance of carrots and summer carrots are sweet and tender.  Buy organic if you can.  The earth is bursting with its bounty right now.  Get creative, fall in love and eat more vegetables.  Sometimes our table consists of a good meal based on vegetables.  Tonight is no exception.  Four of our dishes are all vegetables.  It is so easy to bring more healthy into your home https://www.cookinglight.com/healthy-living/healthy-habits/eat-vegetables-fruits

If you like dilled carrots try my https://recipesatmytable.com/dilly-green-beans-and-carrots/

Ingredients

• 5 medium carrots
• 1 tsp salt
• 1 tbsp brown sugar
• 1/4 cup chopped fresh parsley
• the juice and zest of 1/2 a lemon
• 1 clove garlic minced
• 1/2 cup crumbled feta cheese ( I use goat)
• salt and pepper
• 1 tsp Italian seasoning
• 1/4 cup of good olive oil plus
• Extra olive oil for drizzling
• dusting of nutmeg

Process

Clean, peel and dice your carrots.

Put them into a pot of water and add 1 tsp of salt and 1 tbsp of brown sugar. Boil until fork tender, about 15 minutes. 

Let them cool a bit and place them into a food processor.  Add the Italian seasoning, garlic, olive oil, lemon juice, and salt and pepper.  

Pulse a few times.  consistency should be roughly chopped, not pureed.  

Crumble the feta and chop the parsley.  Placing both over top.  Give in another drizzle of olive oil.  Sprinkle on the lemon zest and a little freshly ground nutmeg.