carrot salad with harissa, feta and mint

Ingredients in this Recipe

1 crushed clove of garlic
1/2 teaspoon caraway seeds or about half as much, ground (I used seeds but ground them first)
1/2 teaspoon paprika
1/2 teaspoon sugar
100 grams feta, crumbled or chopped into bits
2 tablespoons flat leaf parsley, finely chopped
2 tablespoons fresh mint, finely chopped
3 tablespoons lemon juice
3/4 pound carrots, peeled, trimmed and coarsely grated
3/4 teaspoon cumin seeds or about half as much, ground (I used the seed but ground them first, again)
3/4 teaspoon harissa (for a solid kick of heat; adjust yours to taste, and to the heat level of your harissa)
4 tablespoons olive oil

See Full Recipe at Smitten Kitchen