Our most requested salad recipe is right here!
2 garlic cloves, chopped
3 tbsp (45 mL) lemon juice
3 tbsp (45 mL) extra virgin olive oil
2 tsp (10 mL) ground cumin
2 tsp (10 mL) paprika
1 tsp (5 mL) sea salt
Freshly ground black pepper
1 cup (250 mL) feta cheese, crumbled
Small handful fresh mint leaves
¾ cup (175 mL) black olives, sliced
1. Cut carrots in half. Cook carrots in boiling salted water for 1 minute or until crisp tender. Drain and refresh in iced water. Combine garlic, lemon juice, olive oil, cumin, paprika, salt and pepper.
2. Arrange carrots on a serving platter. Top with crumbled feta, mint and olives and drizzle the dressing overtop.