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Carrot, Feta and Mint Salad

Early Summer 2006
200603018.jpg
food and drink

BY: Bill Granger, Chef, bills

A most refreshing salad that is also excellent as a vegetable side dish served warm.

6 cups (1.5 L) carrots, peeled, halved lengthwise
2 garlic cloves, chopped
3 tbsp (45 mL) lemon juice
3 tbsp (45 mL) extra virgin olive oil
2 tsp (10 mL) ground cumin
2 tsp (10 mL) paprika
1 tsp (5 mL) sea salt
Freshly ground black pepper
1 cup (250 mL) feta cheese, crumbled
Small handful fresh mint leaves
¾ cup (175 mL) black olives, sliced

1. Cut carrots in half. Cook carrots in boiling salted water for 1 minute or until crisp tender. Drain and refresh in iced water. Combine garlic, lemon juice, olive oil, cumin, paprika, salt and pepper.

2. Arrange carrots on a serving platter. Top with crumbled feta, mint and olives and drizzle the dressing overtop.

Serves 4

What to Serve

LCBO#:688036
$51.95  
200603018.jpg
food and drink

Carrot, Feta and Mint Salad

Early Summer 2006

BY: Bill Granger, Chef, bills

A most refreshing salad that is also excellent as a vegetable side dish served warm.

6 cups (1.5 L) carrots, peeled, halved lengthwise
2 garlic cloves, chopped
3 tbsp (45 mL) lemon juice
3 tbsp (45 mL) extra virgin olive oil
2 tsp (10 mL) ground cumin
2 tsp (10 mL) paprika
1 tsp (5 mL) sea salt
Freshly ground black pepper
1 cup (250 mL) feta cheese, crumbled
Small handful fresh mint leaves
¾ cup (175 mL) black olives, sliced

1. Cut carrots in half. Cook carrots in boiling salted water for 1 minute or until crisp tender. Drain and refresh in iced water. Combine garlic, lemon juice, olive oil, cumin, paprika, salt and pepper.

2. Arrange carrots on a serving platter. Top with crumbled feta, mint and olives and drizzle the dressing overtop.

Serves 4

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