MOROCCAN CARROTS WITH ROSE HARISSA AND FETA
Original Recipe by @AnnaRossiOfficial
12 whole carrots, peeled
1 TBS Harissa, more or less depending how spicy you like it (I like the Rose Harissa from Curio Spice linked here)
1/4 cup Extra Virgin Olive Oil
6 large cloves of garlic, pressed
2 TBS White Modena Vinegar
1 lemon, segmented with juice
1/2 cup cilantro, chopped
1/4 cup mint, chopped
1/4 cup feta
salt and pepper to taste
In a pot of boiling salted water, blanch carrots for 5-7 minutes until just tender but still have a little crunch in the center. Drain and cool.
In a small bowl, whisk together harissa, extra virgin olive oil, garlic and vinegar.
Plate carrots on a rimmed serving dish and dress with harissa mixture, followed by segmented lemon and juice.
Top with cilantro, mint, feta and a pinch of salt and pepper just before serving.
Chef Tip: For even bigger flavor, make a day in advance through step 3 and let the carrots marinate in the fridge.