Spiced Carrot Salad with Feta, Olives and Red Harissa

Place the carrot slices and the unpeeled garlic in a steamer over the top of a pan of boiling salted water. Steam until tender, then remove and cool, reserving 1 tablespoon of the cooking water. Mix this water with the Red Harissa paste.

When the garlic is cool enough to handle, peel the cloves. Process the carrots and garlic in a food processor until roughly chopped (do not overdo it). Add the Red Harissa mix, ground caraway and vinegar and process until finely chopped, but not pureed. With the motor running, gradually add the olive oil in a slow steady stream, taking care to incorporate it completely. Season to taste with salt and then spoon the mix onto the centre of a large platter. Place the olives and feta all around. Serve as part of a mezze or tapas table or as a side dish.