Moroccan Carrots with Harissa and Feta

• 12 whole carrots, peeled
• 1 tbsp Harissa, more or less depending how spicy you like it
• ¼ c Extra Virgin Olive Oil
• 6 large cloves of garlic, pressed
• 2 tbsp White Modena Vinegar
• 1 lemon, segmented with juice
• ½ c cilantro, chopped
• ¼ c mint, chopped
• ¼ c feta
• salt and pepper to taste

In a pot of boiling salted water, blanch carrots for 5-7 minutes until just tender ensuring there is still 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.

Anna’s Tip: For even bigger flavor, make a day in advance through step 3 and let the carrots marinate in the fridge.

Recipe developed by Chef Anna Rossi