Cooking Instructions
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Step 1
Combine the
Olive Oil (30 mL)
,
Red Wine Vinegar (45 mL)
,
Orange Blossom Water (8 mL)
,
Honey (15 g)
,
Ground Cumin (as needed)
,
Ground Cardamom (as needed)
,
Crushed Red Pepper Flakes (as needed)
, and the
Salt (2 g)
in a jar, seal and shake to blend. Alternatively, whisk the ingredients in a small bowl and set aside.
Step 2
Use a vegetable peeler, mandoline, or spiralizer to slice the
Carrots (10)
into long, thin strips.
Step 3
Finely chop a handful of carrot tops - resulting in about 1/4 cup. Place the carrot strips and tops in a large salad bowl.
Step 4
Add the
Fresh Mint Leaves (25 g)
and
Pistachios (to taste)
and pour the dressing over the top. Toss to combine. Gently fold in the
Feta Cheese (100 g)
.
Step 5
Top with coarsely chopped
Fresh Mint Leaves (to taste)
and more Crushed Red Pepper Flakes if you want an additional kick of spice.
