Carrot Salad With Feta + Nigella Seeds

• 6-10 carrots, peeled
• 4 tablespoons good quality olive oil
• 2 tablespoons lemon juice (about 1/2 a lemon)
• 4 cloves garlic, peeled and ground to a paste
• 1 teaspoon nigella seeds
• 2 tablespoons chopped parsley
• 1/3 cup feta, crumbled

1. Peel carrots and cut into desired shape (thin sticks, coins, or other).
2. Bring a pot of salted water to a boil (use enough water to submerge carrots by 1 inch).
3. Cook carrots in boiling water for 3-4 minutes, or until easily pierced with a fork but not yet mushy (cooking time will depend on size of your cuts).
4. Drain carrots, let cool.
5. Grind garlic in mortar + pestle until you have a thick paste (adding a pinch of salt helps this along).
6. Place carrots in serving dish, dress with lemon juice, a few glugs of olive oil, garlic and nigella seeds.
7. Give it all a stir, top with chopped parsley and feta.
8. Serve at room temperature.

carrots, olive oil, lemon juice, garlic, nigella seeds, parsley, feta

Taken from food52.com/recipes/32710-carrot-salad-with-feta-nigella-seeds (may not work)