Spicy Carrot Salad - Houria (Cooking Light)
This dish has a Moroccan flair. Toasting cumin seeds intensifies their flavor. To toast the cumin seeds, place them in a small, heavy skillet over medium heat and cook, stirring constantly, one to 3 minutes or until they smell toasty.
4 (1/4-inch) diagonally cut carrots (about 1 1/2 pounds)
1 teaspoon cumin seeds, toasted
1 teaspoon Hungarian sweet paprika
1/4 cup chopped fresh cilantro
2 teaspoons extra virgin olive oil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1 garlic clove, minced
1/4 cup (1 ounce) crumbled feta cheese
Place carrots, toasted cumin seeds and paprika in a large saucepan. Cover with water to just above carrots; bring to a boil. Cook 5 minutes or until carrots are just tender; drain.
Combine carrots, cilantro, and next 5 ingredients (through garlic) in a large bowl; sprinkle with cheese. Serves 4.