With Yael Shochat
1 kg carrots sliced long ways (about 0.5 cm thickness)
1/4 tsp ground chili flakes
1/2 tsp ground caraway seeds
The inner most young and yellow stalks and leaves of 1 celery chopped
A bunch of chopped Italian parsley
250g of crumbled feta cheese
1/2 cup of chopped olives
Toss the sliced carrots in olive oil and grill on the BBQ or in the oven.
Mix with celery, parsley, spices and olives.
Crumble feta on top and drizzle generously with olive oil.
(Broadcast 3 October 2012)