I've become a huge fan of shredded carrot salads lately - first a Moroccan carrot salad and more recently this lemony cumin version. They're easy to make with a food processor and they're a nice change of pace from lettuce-based salads. You can also easily adjust the flavors to go with a wide range of main dishes. In this case, I was serving the salad with pasta, so I went for a couple of flavors that were also in the pasta dish - fresh parsley and freshly squeezed lemon juice. After tasting the salad, I decided some toasted cumin seeds would be a great addition, and they were - they added a lovely subtle smoky flavor. The feta on top added great tang and a bit of richness to the salad.
I've avoided listing specific measurements below because this salad can really be made for any number of people - just adjust everything to taste. (If you want to make enough for 5-6 people, you can do what I did - six carrots, 1/2 cup loosely packed parsley, 2 tsp cumin seeds, 1/4 cup olive oil, juice of 1 lemon, and 1/2 cup crumbled feta - but really, go by what tastes good to you!)
Carrot-Cumin Salad with Feta Cheese (adapted from Jamie's Food Revolution)
About 1 large carrot per person, peeled and shredded
Coarsely chopped parsley
Salt and pepper
Cumin seeds, toasted in a dry skillet until fragrant
Freshly squeezed Meyer lemon juice
Feta cheese, crumbled
Toss together the carrots and a good handful of parsley, and season with salt and pepper. Toss in some cumin seeds. Drizzle on a few good glugs of olive oil, and squeeze on some lemon juice. Toss everything together and taste - add more of any of the ingredients until the salad tastes good. Top with crumbled feta and serve.