Middle Eastern · Lunch
Spicy Carrot Salad
A raw carrot salad with warm cumin and cayenne spices, dressed with lemon juice, garlic, and olive oil, then topped with toasted sesame seeds, crumbled feta, and fresh parsley. Served chilled as a bright, crunchy Middle Eastern side or light lunch.
$3
12 minsPrep
3 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
214Calories
4.1gProtein
15.6gFat
16.3gCarbs
7.6gSugar
5.1gFiber
650mgSodium
12.5mgChol
3.7gSat Fat
460mgPotassium
135mgCalcium
1.7mgIron
0.1mcgVitamin B12
12mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
low-cholesterol
high-fiber
spice-route
hidden-gems
quick-lunch
vegan
gluten-free
low-calorie
Instructions
1
Prep
Peel and grate carrot into a bowl. Toast sesame seeds in a dry skillet over medium heat 2-3 minutes, shaking often, until golden and fragrant.
2
Whisk
Combine lemon juice, olive oil, grated garlic, ground cumin, cayenne, and salt in a small bowl until emulsified.
3
Toss
Pour dressing over carrot and toss with a fork until every strand is coated and glossy.
4
Chill
Let salad rest in the refrigerator 10 minutes so carrot softens slightly and flavours meld.
5
Plate
Transfer to a plate, scatter toasted sesame seeds, feta, and parsley over top, and serve chilled.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g300g carrot
- 2 clove2 clove garlic
- 2 tbsp2 tbsp lemon juice
- 3 tbsp3 tbsp olive oil
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp cayenne pepper
- 1/2 tsp1/2 tsp salt
- 2 tbsp2 tbsp sesame seeds
- 28g28g feta cheese
- 2 tbsp2 tbsp parsley
