Oven at 300°F/150°C

Baking dish

Parchment paper

Walnuts

3/4 Cup Walnuts

Instructions

Preheat the oven to 350 degrees. On a small, rimmed baking sheet, spread walnuts evenly and toast for 5 to 7 minutes, or until fragrant. Set aside to cool.

Mixing bowl

Olive oil Extra Virgin

1 Table Spoon Olive oil Extra Virgin

Lemon Juice

1 Table Spoon Lemon Juice

Honey

1 Table Spoon Honey

Garlic

1/2 Tea Spoon Garlic

Preparation: Minced

Black Pepper (ground)

1/4 Tea Spoon Black Pepper (ground)

Coriander

1/4 Tea Spoon Coriander

Red pepper (powder)

1/2 Tea Spoon Red pepper (powder)

Salt

1/4 Tea Spoon Salt

Mix

Instructions

To make the dressing whisk together olive oil, lemon juice, honey, garlic, black pepper, coriander, paprika and salt, and set aside.

Salad bowl

Carrots

8 Carrots

Preparation: Shaved into ribbons

Cheese Feta

1/2 Cup Cheese Feta

Preparation: Crumbled

Parsley

1/2 Cup Parsley

Preparation: Chopped

Instructions

Using a vegetable peeler, shave carrots into thin ribbons. Combine the carrot ribbons in a large bowl, together with the toasted walnuts and parsley, and toss with dressing. Crumble feta and gently fold it in. Serve salad in small bowls, topped with additional chopped parsley, feta and black sesame seeds.

Seeds Black. Sesame

1 Table Spoon Seeds Black. Sesame