![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOGHoI-GmlHfGJn_4B1h8JVUvWGd46w0fdw3NOBNKjruJTjPB5AHmmsK1LfzQWSvVtugJAAcXqJjh3wUQaI54sq1PHuiVMZJ6Ch_IQvNlYKZrGUGwaOBiyQ3qYxYNjZZm_8pBqOXepTMw/s400/carrot+evolution+salad2.jpg)
This salad is simple, but good. The only thing that I changed is I reduced the amount of olive oil. Love ya Jamie, but your salads are a bit oily for me.
4-5 large carrots, peeled and grated
3 Tbsp olive oil (original recipe called for 6 Tbsp)
salt and pepper to taste
sprigs of fresh mint and coriander, chopped
2 tbsp lemon juice (I zested a lemon and then squeezed the juice from 1/2 the lemon into the salad)
handful of sunflower seeds, toasted
2 or 3 small clementines, peeled and cut into thick slices (didn't use them as I couldn't find any at the store, but I think they'd be delicious!)
crumbled feta
Just toss everything together in a bowl. Yum!
Serves 4