*Moroccan Carrot Salad with Green Olives and Mint*
Serves 4

I love salads and I adore combining unusual ingredients and flavours to make interesting salads.  This is really delicious and a bit spicy.  A real treat to eat on a warm summer's day!

1 tsp ground cumin
1/4 tsp ground coriander
1 TBS red wine vinegar
2 TBS olive oil
1 fat clove of garlic, peeled and minced
2 tsp harissa paste
1/4 tsp orange flower water
1 1/2 pounds of baby carrots, trimmed and well washed
1/3 cup (1 1/2 ounce) large green olives, pitted and thinly sliced
2 TBS shredded fresh mint
1 ounce of Salad leaves  (rocket, spinach, watercress etc.)

Dry fry the cumin and coriander in a small skillet until quite fragrant, about 30 seconds or so.  Place in a large mixing bowl and whisk together with the vinegar, olive oil, garlic, harissa and orange flower water.  Set aside to allow the flavours to meld.

Place the carrots in a pot of boiling salted water and cook until crispy tender, about 5 minutes.  Drain into a colander and allow to air dry for several minutes.  While still hot, add them to the red wine dressing in the bowl, tossing gently to coat.  Allow to cool to room temperature.  Toss in the green olives and mint.  Season with some salt and pepper if desired.

Place the salad leaves on chilled plates and divide the carrot mixture evenly amongst them.