Addictive Carrot-Feta Salad

This is so good it should be registered as an addictive substance. My daughter brought something similar to this to our last Mother's Day Barbeque. It's her new "go-to" pot-luck salad. It can be yours, too, if you have a good food processor with a grating attachment! The taste is very unusual because of the cumin and the Harissa. Harissa is sort of a chili paste mixed with garlic, coriander, salt and cumin. It's extremely inexpensive--but make your own by finding a recipe online if you don't have a specialty store nearby. Very Middle Eastern, very pretty, very YUM!  Adapted from "Smitten Kitchen.com" which acknowledges Cuisine Magazine.

Ingredients:

1-pound carrots, peeled, trimmed and coarsely grated ( I used a pack of peeled baby carrots)
1/2 C sliced black olives (drained)
4 tablespoons olive oil
1 crushed clove of garlic
3/4 teaspoon ground cumin
1/2 teaspoon paprika
3/4 teaspoon Harissa (very hot--don't use heaping spoonfuls!)
1/2 teaspoon sugar
3 T lemon juice
1/4 C flat leaf parsley, finely chopped
1/4 C fresh mint, finely chopped
1/2 C fresh coriander, finely chopped
2/3 C crumbled feta

Directions:

Sauté garlic, cumin, paprika, harissa and sugar in the oil until fragrant, about one to two minutes in a small pan. Remove from heat. Throw in lemon juice and a pinch of salt. Add to carrots and sliced olives. Add the herbs and toss with a fork.  Put in refrigerator for at least an hour to meld the flavors and add the feta just before eating. Please serve the same day as you make it. It's fabulous but does not age well!