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Ingredients

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