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Tunisian Carrot Salad with Kalamatas and Feta
Yield:
Serves 6-8 as a saladIngredients:
6-8 large carrots
1 Tbsp honey
2 garlic cloves, finely minced
2 Tbsp lemon juice, freshly squeezed
2 Tbsp orange juice, freshly squeezed
¼ tsp chili flakes (or more to taste)
4 Tbsp extra-virgin olive oil
250 g Byzantine Pitted Baby Kalamata Olives
6 oz Greek feta cheese, crumbled*
Directions:
Add finely minced garlic to a large serving bowl along with lemon juice, orange juice, chili flakes, honey and olive oil. Blend thoroughly. Grate carrots and add to dressing in bowl. Blend thoroughly. Add Byzantine Baby Kalamata Olives with Four Peppercorns and Greek feta cheese. Serve chilled or at room temperature.
*If you’d like to make this a vegetarian entrée, simply add more protein with a few more ounces of feta cheese. Excellent served in any number of mezes alongside hummus or fava bean spread, or strips of roasted sweet peppers. Would be delicious as a side to grilled whole fish or shrimp.
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