4 T. harissa (see note)
1/3 cup lemon juice
1/4 cup extra virgin olive oil
1 1/2# – 2# carrots, coarsely shredded, whether by hand using a cheese grater or in a food processor
1 cup raisins
1/2 # feta, optional
salt and pepper, to taste
Whisk together the harissa, lemon juice, and olive oil to make the dressing.
Combine the carrots and raisins in a mixing bowl, add the dressing and toss to coat. Allow to marinate for at least one hour and up to one day. Immediately before serving, gently toss in the crumbled feta. Garnish with chopped basil, oregano, or parsley.
*Note: Harissa is a wonderful spice paste of Moroccan origin. It can be purchased at specialty stores, but I’d highly recommend making your own. Try this quick version (5 minutes or less!) or this more involved version, depending on your mood and your time. It’s impossible to not put it on everything you eat, but it does store well in the fridge.