Carrot Salad with Toasted Spices and Goat Feta

• 2 lb rainbow carrots, rinsed and chopped into uniform bite-sized pieces
• 1/2 tsp cumin seed
• 1/2 tsp coriander seed
• 4 Tbsp fresh squeezed lemon juice
• 1 tsp fresh ground ginger
• 1/4 cup olive oil
• 2 Tbsp cilantro, chopped
• Pinch salt, pepper, cayenne
• Handful pitted olives (green or black), chopped
• 1/4 cup goat feta, crumbled

1. Chop carrots and place in non-reactive pot filled with water.
2. Add handful of salt and boil, about 10 minutes, until carrots are tender.
3. Strain and leave to cool.
4. Meanwhile, toast cumin and coriander seeds over medium heat until fragrant.
5. Grind with mortar and pestle until fine.
6. Make the dressing.
7. Combine ground seeds, ginger, lemon juice, salt, pepper, and cayenne in small bowl.
8. Whisk in olive oil until emulsified.
9. Mash carrots (be sure to leave some chunks) if preferred.
10. If not, pour dressing over carrots.
11. Add feta, cilantro, and olives and stir to combine.

carrots, cumin, coriander seed, fresh squeezed lemon juice, ground ginger, olive oil, cilantro, salt, handful, goat feta

Taken from cookpad.com/us/recipes/257960-carrot-salad-with-toasted-spices-and-goat-feta (may not work)