INGREDIENTS
10
Carrots
1 cup
Mint, fresh leaves
1/4 tsp
Cardamom, ground
1/4 tsp
Red pepper flakes
1/4 tsp
Sea salt
2 tbsp
Olive oil
3 tbsp
Red wine vinegar
1/4 tsp
Cumin, ground
2/3 cup
Pistachio nuts, toasted
2/3 cup
Feta cheese
5 1/2 tsp
Water, orange blossom