5 large carrots, coarsely grated
64g cilantro leaves, chopped
128 gram crumbled feta
96g pitted black olives (such as kalamata)
32g fresh lemon juice
43g extra-virgin olive oil
2 teaspoons toasted cumin seeds
- In a medium bowl, toss together the grated carrots, cilantro, feta, and olives.
- Pour the lemon juice into a small bowl; slowly drizzle in olive oil, whisking to blend.
- Pour dressing over carrot mixture, toss to combine, and sprinkle with toasted cumin seeds.