phenomenal carrot saladPosted: December 12, 2011
My camera’s playing up and it’s kinda frustrating.
I’m trying to bake and photograph a vanilla buttercake decorated in a festive style for Christmas for you. But my camera is playing up.
I’m sure it doesn’t help that it’s a point and shoot from about 2006. And I may have dropped it more than once in it’s long and fairly faithful lifetime.
But still. I just need it to hold out for oh, about six more months? Six months, people. Six months. Then (all going well) I’ll be getting a DSLR.
I used to say to myself that I wouldn’t post pictures on this blog until I had a decent camera to take photos on. Then I bounced around the many and varied food blogs on the internet and realised that it didn’t matter if my photos weren’t of professional quality. Not everyone has a Rosco to take photos for them, and I could show people what I’d been doing even if I didn’t have any fancy equipment.
And so here we are. Always struggling, but the photos turn up anyway, on every blog post. Sometimes they’re fuzzy, sometimes they were shot under not-so-great lighting (not everyone can cook in the mornings when the light is amazing!) sometimes it takes me three hours to upload them but they’re here, and so am I.
Carrot Salad with Harissa, Feta and Mint
Adapted from Smitten Kitchen
I love this salad. I make it a lot. It’great because you can adjust the dressing to your liking, add whatever kind of feta you like (more, less, however you like it). You can choose to omit the herbs. You could use coloured carrots, if you had access to them. Play around. This makes enough, I’ve found, for one meal or two sides.
3 medium carrots, peeled and coarsely grated
3 tbsp olive oil
1 crushed clove garlic (I like a little extra)
1/2 tsp caraway seeds, ground
3/4 tsp cumin seeds, ground (I grind mine in a mini mortar and pestle:)
1/2 tsp paprika
3/4 tsp harissa
1/2 tsp sugar
3 tsp fresh lemon juice (juice of 1/2 to 1 lemon)
2 tbsp fresh mint, chopped
2 tbsp fresh parsley, chopped
100g feta, crumbled
Heat the oil over low heat in a small frypan. Add the spices, harissa and sugar and cook 2-3 minutes, until fragrant. Take off the heat and add lemon juice.
Stir dressing and herbs into carrot and sit in the fridge for at least an hour (it’s better the next day but I can never wait that long!). Crumble feta over the top just before serving. Keep away from people who may take one bite and steal the rest from under your fork.