Spicy Carrot Salad

• 2 pounds Carrots
• 4 large garlic cloves
• 2 teaspoons harissa
• 3 tablespoons white wine vinegar
• 1/3 cup Extra Virgin Olive Oil
• 1/2 pound Bulgarian Feta cheese
• salt - to taste
• 2 teaspoons caraway seeds

1. Cut carrots in thick rounds, boil with garlic and salt for 5-10 minutes. Carrots should be medium cooked - not too mushy, not too crunchy.
2. Drain carrots & garlic, reserve cooking liquid.
3. In mortar & pestle crush caraway seeds.
4. Add carrots, garlic, caraway seeds in to food processor. Pulse a few times. Scape bowl. Add harissa, vinegar, salt. process. Add olive oil, process a couple of pulses. You can add cooking liquid, if desired.
5. Crumble feta and mix with a spoon. Taste, revise seasoning, if necessary. Eat warm or chilled.

carrots, garlic, harissa, white wine vinegar, olive oil, feta cheese, salt, caraway seeds

Taken from food52.com/recipes/9825-spicy-carrot-salad (may not work)