Carrot and Feta Salad

By TULA Kitchen Contributor, Courtney Lee

Carrot + Feta SaladWhat's great about this recipe is its versatility. It works in every season, with a few modifications. It's great served at room temperature. For summer picnic season, you don't have to worry about keeping it cold. It's the perfect side to accompany almost any meal.

For the salad

1 bunch (7-10) organic carrots, stems removed, peeled

1/2 cup raisins

1/3 cup feta (crumbled or block-style, cubed)

1/4 cup chopped cashews (walnuts and pecans would be great too)

2 tablespoons of your favorite chopped herbs (cilantro and parsley work great, chives would also be delish)

If you make this in the winter, I recommend slicing the carrots in half longways and roasting with olive oil, salt and pepper at 425 degrees for 15-20 mins to char them a bit. In the summer, I use a different method and use a veggie peeler, running it the entire length of the carrot to make long ribbons. The rest of the preparation is the same, but this offers another way to mix this salad up a bit.

Arrange your carrots (roasted or raw) on a platter. To add a little more texture to your salad, soak your raisins in a little hot water for about 5 mins until they plump up (you can also omit this step). Drain, and sprinkle raisins over carrots, along with the feta, nuts and herbs. Drizzle with dressing, and add a little extra drizzle of honey, salt and pepper to finish the salad.

For the dressing

2 tablespoons tahini

2 tablespoons olive oil

1 teaspoon honey

Juice of 1/2 lemon

1/2 teaspoon salt

1/4 teaspoon black pepper

Add ingredients to a mason jar with a lid and shake until combined. Add water, 1 teaspoon at a time to thin the dressing to your preferred consistency.